Prep the Short Ribs:

1. Season the Ribs: Pat the short ribs dry with paper towels. Season generously with salt and pepper on all sides.
2. Sear the Ribs: Heat olive oil in a large skillet over medium-high heat. Sear the short ribs on all sides until browned, about 2-3 minutes per side. Transfer to the crockpot.

Make the Sauce:

3. Sauté Aromatics: In the same skillet, add diced onion and garlic. Sauté for 2-3 minutes until softened and fragrant.
4. Combine Ingredients: Stir in beef broth, tomato sauce, soy sauce, Worcestershire sauce, brown sugar, smoked paprika, thyme, and rosemary. Mix well and bring to a gentle simmer.

Slow Cook the Ribs:

5. Pour Over Ribs: Pour the sauce mixture over the seared short ribs in the crockpot.
6. Cook: Cover and cook on low for 8 hours or until the ribs are tender and easily fall off the bone.

Thicken the Sauce (Optional):

7. Transfer Sauce: If a thicker sauce is desired, transfer the cooking liquid to a saucepan.
8. Thicken with Cornstarch: Whisk together cornstarch and water, then stir into the sauce. Simmer over medium heat until thickened.

Serve:

9. Plate the Ribs: Serve the ribs with the sauce spooned generously over the top.