1. Pat the beef short ribs dry with paper towels and season all sides with 2 teaspoons salt and 1 teaspoon black pepper.

2. Heat 2 tablespoons olive oil in a large skillet over medium-high. Sear the short ribs in batches, about 2–3 minutes per side, until well browned. Transfer seared ribs to the slow cooker.

3. In the same skillet, add 1 chopped onion, 2 sliced carrots, and 2 sliced celery stalks. Sauté for 4–5 minutes until softened. Add 4 minced garlic cloves and cook 1 minute longer.

4. Stir in 2 tablespoons tomato paste. Pour in 1 cup dry red wine, scraping up browned bits from the pan. Simmer for 2–3 minutes.

5. Add 1 cup beef broth, 2 tablespoons Worcestershire sauce, and 1 tablespoon brown sugar to the pan. Stir well, then pour this mixture over the ribs in the slow cooker.

6. Add 2 sprigs thyme, 1 sprig rosemary, and 1 bay leaf to the slow cooker. Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the beef is fork-tender.

7. Remove the herb stems and bay leaf. Skim excess fat from the surface if needed. Taste and adjust seasoning.

8. Garnish with 2 tablespoons fresh parsley before serving. Serve hot with mashed potatoes, rice, or noodles.