Sprinkle the salt and pepper over the short ribs and heat the olive oil, duck fat or bacon grease over high heat in a medium (mine is 7.5q) dutch oven or other deep pan than can go in the oven and brown the short ribs.
Once browned, set aside on a plate and lower the heat to medium. Add the onion, carrots, celery and garlic, saute until the onion is just starting to soften and then add the tomatoes, with their juices, and the herbs de provence. Bring to a simmer until it just starts to reduce, about 3 minutes and then pour in the wine, broth and bay leaves and bring back to a boil.
Once its boiling, remove from heat and put the short ribs back in the dutch oven and place the lid on top and put the whole thing in the oven.
Bake until the ribs are fork tender and falling off the bone, about 2½ hours, mine took a bit longer because of the altitude, I think it was closer to 3 hours.
Once the ribs are done, remove pot from the oven and place on the stove. Take the ribs out and put them on a plate and cover to keep them warm and then bring the sauce up to a boil and reduce down a bit, till it is thick and delicious. Skim off any fat or foam that rises to the surface. Once it is a thick stew, remove from heat and stir in the butter. Season with more salt and pepper and then serve over noodles or potatoes.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2014/04/short-ribs-provencal/