On the stove drizzle olive oil in bottom of pot with garlic, salt, and pepper to taste, toss in celery, carrots, and onion- cook until fragrant. Turn off heat and let sit.
Roll ribs in flour. Pull out another pan and quickly sear ribs on all sides.
Get out crock pot or Dutch oven, lightly drizzle a few tablespoons of olive oil in the bottom. Place ribs in first then add in the vegetables.
Add in beef broth and tomato paste and let cook. If ribs were thawed, at least 2 hours if frozen at least 6 hours. Monitor throughout and bring internal temp to at least 145. Serve over whipped mashed potatoes.