Arrange the ribs on a broiler rack with drip pan underneath. Combine the thyme, rosemary and garlic, and sprinkle half of it on the ribs. Place the ribs in the broiler, 6 from the heat source, and cook until brown and crisp. Turn the ribs over, sprinkle with the rest of the herb mixture, and broil the other side until crisp. Remove from heat and sprinkle with the salt and pepper. Heat the butter and oil in an oven-proof braising pan, and sauté the onions and carrot. Drain the ribs on paper towels, and add to the braising pan, and add the beef stock. Bring to a boil, and cover tightly. Place in a 300F oven for 2 hours, or until the meat is very tender. Skim the fat from the liquid and serve the ribs with the vegetables and juice over noodles.