Sprinkle short ribs with salt and pepper, then coat them lightly with the flour, shaking off any excess. Heat the vegetable oil in a large pan or Dutch oven to medium high heat.

Brown the short ribs in batches, in the heated oil, removing them from the pan and setting them aside once they are browned.

Once all the ribs have been browned, pour off most of the drippings. Cook the onions in the fat that remains in the pan until the onion is tender and lightly browned. Add the chopped garlic once the onions have softened and continue cooking with the onions.

Return the browned short ribs to the pan with tomatoes and their liquid, the broth, orange rind, orange juice, olives, cayenne pepper and cumin. Bring the mixture to a boil, then reduce the heat, cover and simmer until the meat is very tender, about 2 1/2 to 3 hours.

Remove the short ribs to a warm serving dish and cover them to keep warm. Bring the juices that are left in the pot to boiling, stirring occasionally. Cook the sauce at medium high heat, uncovered, until it is reduced and slightly thickened. Taste and add salt or pepper, if needed.

Spoon the sauce over meat to serve. Sprinkle the short ribs with chopped cilantro.