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Season the short ribs with salt and pepper; place them in the slow cooker.
Add shallots, garlic, thyme, oregano, and dried red pepper flakes.
In a small bowl or measuring cup with a handle, place balsamic, pomegranate juice, honey, and water; stir to combine and pour over ribs.
Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours.
Use a large spoon to skim off and discard excess fat from the surface of the sauce.
Use tongs or two forks to shred the meat, discarding bones.
Toss the meat into the sauce to coat well.
In a bowl, combine feta, pine nuts, dill, and lemon juice. Mix to combine.
Spoon meat and sauce over cooked rice and top with the feta mixture.