2tsp Vegetable Oil
3pds boneless short ribs, cut into 3″ pieces
course salt and ground pepper
1 medium yellow onion
1 large carrot (diced small)
28 oz can diced tomatoes, lightly pureed (maybe try tomatoes juice: made by skinning then pureeing grape tomatoes)
2 sprigs of rosemary or oregano (or a bit more dried stuff).

In large skillet, heat oil over med-high. Season ribs with salt/pepper. In batches, cook till browned on all side. Transfer to crock pot. Add 1 tbsp of fat from browning back to pan. Add carrot and onion to pan, stir until soft. Add vegables and liquid to crock pot. Add herbs.

Cook for about six hours.