1. Season the Ribs:

Start by seasoning the beef short ribs generously with salt and freshly ground black pepper on all sides to enhance their natural flavor.

2. Sear the Ribs:

In a large skillet over medium-high heat, heat the olive oil. Once hot, add the short ribs and sear them on all sides until they are nicely browned (about 3-4 minutes per side). Once done, transfer the ribs to the crockpot.

3. Sauté the Onions:

In the same skillet, add the sliced onion. Cook for about 3-4 minutes until the onions are softened. Make sure to scrape up any browned bits from the bottom of the pan—they add great flavor!

4. Add Garlic:

Add the minced garlic to the onions in the skillet and cook for an additional 30 seconds, just until it’s fragrant. This step will fill your kitchen with a wonderful aroma!

5. Make the Sauce:

Now, stir in the beef broth, red wine (if using), soy sauce, Worcestershire sauce, tomato paste, brown sugar, smoked paprika, dried thyme, and dried rosemary. Bring this mixture to a simmer for a couple of minutes.

6. Combine and Add Bay Leaves:

Pour the sauce mixture evenly over the short ribs in the crockpot. Don’t forget to add the bay leaves for extra flavor!

7. Cook in the Crockpot:

Cover and cook on low for 8 to 10 hours, or on high for 4 to 6 hours. You’re looking for the ribs to be super tender and practically falling off the bone.

8. Rest the Ribs:

Once cooked, carefully remove the ribs from the crockpot and cover them to keep warm while you prepare the sauce.

9. Make the Sauce (Optional):

If you want to enhance the sauce, pour the cooking liquid into a saucepan. Skim off any excess fat, then simmer over medium heat until it’s reduced and thickened to your liking.

10. Serve and Enjoy:

Serve the short ribs with the delicious sauce spooned over the top. They’re fantastic alongside mashed potatoes, rice, or your favorite sides. Enjoy your meal!