Short Rib Bourguignonne

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2 cups all-purpose flour

1 tablespoon paprika

1 teaspoon cayenne pepper

1 teaspoon salt

1 teaspoon black pepper

3 to 4 pounds beef short ribs, cut into thirds

3 to 4 tablespoons unsalted butter

1/2 cup bacon lardoons, diced

2 large white onions, sliced

4 shallots, quartered

1 pound mushrooms

1 cup celery, diced

1/2 cup carrots, diced

2 cups red wine or half bottle

4 cups beef stock or to cover