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.

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.

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!

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!

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.

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!

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.

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

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.

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!