Trim fat off oxtails, chopp onions, carrots and celery set aside.
Heat oil in stock pot while it's heating cover oxtails with flour and shake off any extra. Place oxtail in hot oil and brown all sides. Remove when browned and set aside.
Add onions, carrots and celery to hot pan and cook till onions are soft and lightly browned add red wine scraping bottom of pot while adding add beef stock, bring to a boil turn heat down to very low add oxtails and simmer till tender BUT NOT FALLING OF THE BONE they will be over cooked at that point. The meat should pull away easily though. If gravy is not thick enough for you remove oxtail turn heat up and reduce sauce. Serve over rice.