Directions
Heat the olive oil in a large skillet over medium-high heat. Generously season the short ribs on all sides with salt and pepper.
Working in batches to avoid overcrowding, place the ribs in the hot skillet and sear until a deep brown crust forms on all sides.
Transfer the browned ribs to the slow cooker as they are done.
To the same skillet, add the chopped onion and cook for about 5 minutes, until softened and tender.
Stir in the minced garlic and tomato paste, and cook for one minute more until fragrant.
Pour in the red wine to deglaze the pan, using a wooden spoon to scrape up any flavorful browned bits from the bottom.
Bring to a simmer.
Stir in the beef broth and Worcestershire sauce. Carefully pour this entire sauce mixture over the ribs in the slow cooker.
Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours, until the meat is exceptionally tender and easily pulls apart with a fork.
Don't skip the searing step. Browning the meat creates a deep, rich flavor base (the Maillard reaction) that you can't get from the slow cooker alone.
