Cut the short ribs into pieces between the ribs. Secure the meat to the bone by tying a piece of butcher's twine tightly around it. It will make it easier to fish it out of the pot when it is cooked and ready to be shredded.

Dice the onions, carrots, celery and garlic. You could also finely mince them using a food processor (both work great). Set the vegetables aside.

Heat the olive oil in a large cast iron enamelled dutch oven.

Sprinkle salt and pepper over all the tied short ribs on both sides. Season them well.

When the pot is hot, add the short ribs, 2 or 3 at a time to sear on both sides. When one side is done it will release from the pot. If it is sticking then it is not done searing yet so just let it be, it will come off easily when it is ready. Set the seared ribs aside and keep searing the rest of the ribs in small batches.

Leave the seared ribs aside on a plate and saute the vegetables. Add a pinch of salt and pepper to the vegetables. When they have softened, add the wine. Use a wooden spoon or spatula to scrape any brown bits off the bottom of the pan. Let the wine evaporate off for a minute or two and then add the strained tomatoes and beef broth.

Stir in the oregano and Herbes de Provence and add the ribs back to the pot.

Turn the heat to low and cover and let it simmer for 2 or 2.5 hours. Check and stir occasionally.

To test to see if the meat is done, take one rib out of the pot and see if you can easily shred it using two forks. If it is tough then it needs more time. If it shreds easily then take all the short ribs out of the pot and set them on a large plate or a cookie sheet.

When the ribs are out it will be easier to get rid of some of the fat that is on the top of the sauce. Using a large spoon, take as much of the fat out of the sauce as you can and put it in a bowl for disposal.

Turn the heat on the stove to medium so that the sauce can start to thicken.

Taking one short rib at a time, use two forks to shred the meat off of the bone and excess fat. Add the shredded meat back to the sauce and discard the fat, butcher's twine and bone. Keep doing this until all the meat has been shredded off of the short ribs.

Stir the sauce often and let it cook down until it has lost all its wateriness. It will be a thick, meaty stew. This will take between a half hour up to an hour.

Check it for seasoning. It is best not to add too much salt at the beginning because it cooks down so much you could concentrate a lot of salt.

Serve over risotto, pasta, mashed potatoes or polenta with a simple salad on the side.