Preheat oven to 500°F (260°C) and heat a shallow roasting pan for 5 minutes.

Place short ribs in the hot pan and brown on all sides for about 15 minutes.

Transfer browned ribs to a large, heavy pot.

Reduce oven temperature to 350°F (175°C) and cook for 30 minutes.

Pour off excess fat from the pot.

Place the pot on the stovetop.

Add chopped onions and carrots to the pot and cook until the onions become transparent.

Pour in beef broth, add marjoram, caraway seed, bay leaf, savory, salt, pepper, grated lemon rind, and wine vinegar.

Cover the pot and return it to the oven to cook for 1 hour and 30 minutes.

Make a paste by mixing whole wheat flour and water.

Cook the flour-water paste on the stovetop until it thickens.

Add the thickened paste to the stew in the oven.

In a separate pan, sauté sliced mushrooms and green pepper strips in oil until they are tender.

Add the sautéed mushrooms and peppers to the stew and cook for an additional 15 minutes.