Add canola oil to a large fry pan and set to medium high heat.
On a plate, mix flour, salt and pepper. Dredge beef ribs in flour mixture and add to the hot fry pan. Working in batches, brown ribs on both sides and set aside in a large Dutch oven (about 7 quarts).
In the fry pan, add garlic, green onion, ginger, red pepper flakes and lemon grass. Heat for just about a minute until fragrant and add broth. Deglaze the pan and bring to a low boil. Add remaining ingredients, stir to mix and bring back to a low boil.
Pour liquid from fry pan over ribs in the Dutch oven, cover with lid. Place Dutch oven in a preheated 350° oven and cook until tender, about 2.5 hours.
Remove lemon grass stalks and skim off fat.
Serve over steamed jasmine rice.
