1. Preheat the oven to 325.
2. Heat the oil in a large dutch oven. Sprinkle the ribs with Kosher salt and pepper, add ribs to the pot and brown well, turning often. About 8 minutes per batch. When complete, transfer ribs to a large bowl.
3. To the slow cooker add the onion, chopped carrot and celery and herbes de Provence. Then add the wine, 2 cups of the beef broth and tomatoes with juices.
4. Cover pot tightly and turn it to low heat. Bake for 3 hours or until the ribs are tender enough that the meat easily falls off the bone with a form.
5. Pour sauce over freshly cooked egg noodles, add ribs to each plate and serve.