Heat 1 Tablespoon oil and 1 Tablespoon butter in a large dutch oven over medium heat.
Add onions to the pan and sauté for a few minutes, stirring constantly.
Add carrots and cook for 2 more minutes. Remove veggies to a plate.
Salt and pepper the ribs, then coat all sides in flour.
Add 1 Tablespoon oil and another Tablespoon of butter to the pan and turn heat to high.
Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate.
Pour in 1 cup beef broth and scrape bottom of pan to release any browned bites of flavor. Bring to a boil and cook 2 minutes.
Add remaining beef broth
Stir in tomato paste and Herbs de Provence
Add ribs, onions and carrots to the liquid.
Cover with the lid and place in a preheated 350 degree oven for 2 hours, reduce heat to 325 degrees and cook for an additional hour
Serve with rice or mashed potatoes