Start by patting the beef short ribs dry with paper towels, ensuring a good sear. Season them generously with salt and black pepper on all sides to enhance the natural flavor.

Heat a generous drizzle of olive oil in a large skillet over medium-high heat. Once hot, carefully place the short ribs into the skillet, searing them for about 2-3 minutes on each side until richly browned. Remove the ribs when they achieve a gorgeous golden color and transfer them to your slow cooker.

In the same skillet, add chopped onion and diced carrots, sautéing for 3-4 minutes until they soften and their aromas bloom. Next, stir in minced garlic and cook for an additional 30 seconds until fragrant, taking care not to let it burn.

In a medium bowl, whisk together beef broth, red wine, tomato paste, Worcestershire sauce, soy sauce, and brown sugar until combined. Pour this mixture over the short ribs in the slow cooker.

Sprinkle fresh thyme, rosemary, and a bay leaf into the slow cooker over the ribs. Cover the slow cooker with a tight-fitting lid and set it to low for 7-8 hours, or high for 4-5 hours.

If desired, strain the liquid from the slow cooker into a saucepan, create a cornstarch slurry, and stir it into the strained liquid. Simmer over medium heat until the sauce thickens, then return the tender short ribs to the sauce before serving.