If your short ribs are not boneless, cut them by placing knife on one end of the short rib, as close as you can get up against the bone and slice downwards. I used the bones to make a beef stock afterwards.

In a large skillet or dutch oven, add oil and heat at medium high. Salt and pepper the short ribs. In two batches, brown the short ribs, 10-12 minutes.

As each batch of short ribs is browned, move to 5-6 quart slow cooker or crockpot.

Remove all of the fat from skillet or dutch oven except for 1 tsp. Add carrots and onions to the skillet or dutch oven. Add salt and pepper. Allow vegetables to cook for until soft, stirring occasionally, about 3 minutes.

Add to the vegetables about 1/2 cup juice from the canned tomatoes. Be sure to stir & scrape browned bits from skillet or dutch oven using a wooden spoon.

Pour cooked vegetables to slow cooker and add remaining tomatoes from the can. Use a wooden spoon to break up the tomatoes as you add them. Add sprigs of oregano or rosemary and add salt and pepper to taste.

Cover slow cooker and set to high. Allow to cook for 6 hours or until meat is tender.

Remove sprigs of herbs and move meat to a plate. Skim the fat from the sauce/liquid. Using forks, separate or shred the beef. After done shredding, move the beef back to the slow cooker and place the heat on warm. Serve with egg noodles.