Pat short ribs dry with a paper towel.

Mix the cornstarch and seasonings together in a small bowl. Season the short ribs on all sides, massaging it in.

In a large skillet over medium-high heat, add 1 tablespoon oil and sear the short ribs on both sides until browned and a nice crust forms, about 5 minutes each side. Work in small batches and add additional oil for the next batch as needed. Transfer the seared meat into the slow cooker.

In the same skillet, saute the onions and garlic until fragrant, about 1-2 minutes.

Add the balsamic vinegar or Worcestershire sauce and deglaze the pan by scraping up the browned bits stuck to the bottom.

Add the beef broth, tomato paste, fresh thyme, fresh rosemary, and bay leaves. Stir to combine and bring to a boil.

Once boiling, remove the skillet from the heat and transfer the contents into the slow cooker, pouring everything on top of the seared short ribs.

Cover and cook on LOW for 6-8 hours, or until the meat is tender. You may also cook on HIGH for 4-6 hours, or until the meat is tender. Add the chopped carrots into the slow cooker during the last 1-2 hours of the cooking time, depending on how soft or tender you’d like them.

Garnish with fresh herbs and serve with mashed potatoes, rice, crusty bread, or vegetables if desired.