Preheat the oven to 350 degrees Fahrenheit.

Season the oxtail with salt and pepper.

Add oil to Dutch oven over medium-high heat. Working in two batches, dust the oxtail with a little flour, berbere, and baharat and brown on all sides, about eight minutes per batch. Transfer the oxtail to a plate. Pour off all but three tablespoons drippings from pot.

Add onions, carrots, and celery to pot and stir often, until onions are browned, about five minutes. Add the remaining flour and tomato paste; cook, stirring constantly, until well combined and deep red, two to three minutes.

Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes.

Add all of the herbs, garlic, and stock and bring to a boil; cover and transfer to the oven.

Cook until oxtail is tender, two to two and a half hours. Transfer oxtails to a platter.

Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper.

Serve in shallow bowls with vegetables of choice, sauce spooned over.