1. Prepare the Ribs

• Start by seasoning the beef short ribs generously with salt and pepper on all sides. Don’t be shy! This seasoning will enhance the flavor of the meat as it cooks.

2. Sear the Ribs

• In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, carefully add the short ribs in batches (don’t overcrowd the pan) and sear them for about 3-4 minutes on each side until they develop a beautiful golden-brown crust. This step is crucial for building flavor, so resist the urge to skip it!

3. Sauté the Vegetables

• After searing, remove the ribs from the skillet and set them aside. In the same skillet, add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened and fragrant. Then add the minced garlic and cook for an additional 1-2 minutes until the garlic is golden.

4. Create the Sauce

• Stir in the beef broth, red wine (or additional broth), tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and the bay leaf. Scrape up any brown bits from the bottom of the skillet; these bits add incredible flavor to the sauce!

5. Combine in the Crockpot

• Pour the vegetable and broth mixture into the bottom of your crockpot. Arrange the seared beef short ribs on top, making sure they’re nestled into the sauce. This allows the flavors to meld beautifully as they cook.

6. Slow Cook

• Cover the crockpot and cook on low for 7-8 hours, or until the meat is fork-tender. If you’re short on time, you can cook on high for 4-5 hours, but I highly recommend the low-and-slow method for the best flavor and tenderness.

7. Finish Up

• Once the cooking time is complete, remove the short ribs from the crockpot and set them aside on a serving platter. Discard the bay leaf. If you prefer a thicker sauce, you can transfer the remaining liquid to a saucepan and simmer it over medium heat until it reduces to your desired consistency.