Short Ribs with Collards and Peppers

all-purpose flour

kosher salt 

ground black pepper 

beef short ribs (about 8 pieces)

pieces thick-cut bacon, diced 

olive oil, if needed 

carrots, diced 

celery stalks, diced 

medium onion, diced 

garlic, sliced 

tomato paste 

red wine 

sprigs fresh rosemary 

sprigs fresh thyme 

bay leaf 

olive oil

red bell peppers, sliced 

yellow bell peppers, sliced 

red onion, sliced 

large bunches collard greens, rinsed well 

Kosher salt and ground black pepper 

Crushed red pepper flakes 

Splash red wine vinegar 

Chopped fresh parsley, for garnish