Cooking Steps

• Sear the Ribs: In a large skillet, heat olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned.
• Prepare the Vegetables: In the same skillet, add the chopped onion, minced garlic, carrots, and celery. Sauté for about 3-4 minutes until the onion is translucent.
• Combine Ingredients: In a bowl, mix together beef broth, red wine, Worcestershire sauce, tomato paste, brown sugar, thyme, salt, and pepper.
• Layer the Ingredients: Place the seared short ribs in the crockpot. Add the sautéed vegetables on top, then pour the broth mixture over everything.
• Cook: Cover the crockpot and set it to cook on low for 6 to 8 hours or on high for 4 to 5 hours. The meat should be fork-tender when done.
• Serve: Once cooked, carefully remove the ribs and vegetables from the crockpot. You can thicken the sauce by simmering it in a saucepan if desired.
• Garnish: Sprinkle fresh parsley over the ribs for a pop of color before serving.