Preheat oven to 350°F. Season short ribs with salt and pepper. In a wide, heavy bottom stainless steel saucepan, brown short ribs over high heat with vegetable oil, until brown on all sides. Remove from the pan, add the carrots, onions and celery and sauté for 5 minutes to caramelize. Stir in the tomato. Deglaze with the red wine and reduce by half. Add the beef stock and the rosemary sprig. Return the short ribs to the pan, lower the heat to a simmer, cover and place in the middle of the oven. Cook for 3 hours or until beef is tender and is starting to fall off the bone. Remove beef and strain broth into a saucepan. Skim the top of broth of fat and reduce to a light sauce consistency. Pour the sauce back over the short ribs and reserve.
Using a Japanese vegetable slicer, thinly shave the carrots, radishes and fennel. Toss with the shallots and herbs in a small bowl. Dress with the olive oil and vinegar and season with a pinch of salt.
To serve, place the short ribs on a warm plate and top with a small handful of the salad.