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In a large cast iron pan, heat the avocado oil over medium high heat. Season the short ribs evenly with the kosher salt and add them to the pan. Sear for 2 minutes on each side until golden brown.
Add the onion, shallot, garlic, thyme and rosemary to the slow cooker and place the seared short ribs on top.
In a large measuring cup or bowl, whisk together the beef broth, red wine and tomato paste until smooth. Pour the liquid over the short ribs and cook on low for 7-8 hours until the meat is tender and falls apart.
Season to taste with salt and pepper. Remove from the bone if using bone-in and serve over mashed potatoes with a spoonful of the delicious onions and broth.
To make a reduction, strain the braising liquid through a fine mesh strainer. Add the liquid to a saucepan and simmer over medium heat until reduced by ¼. Add a tablespoon of butter to thicken (optional) and stir until combined. Spoon the sauce over the meat to serve.