• Season the Ribs: Pat the short ribs dry with paper towels. Season generously with salt and pepper on all sides.
• 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.
• Sauté Aromatics: In the same skillet, add diced onion and garlic. Sauté for 2-3 minutes until softened and fragrant.
• 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.
• Pour Over Ribs: Pour the sauce mixture over the seared short ribs in the crockpot.
• Cook: Cover and cook on low for 8 hours or until the ribs are tender and easily fall off the bone.
• Transfer Sauce: If a thicker sauce is desired, transfer the cooking liquid to a saucepan.
• Thicken with Cornstarch: Whisk together cornstarch and water, then stir into the sauce. Simmer over medium heat until thickened.
• Plate the Ribs: Serve the ribs with the sauce spooned generously over the top.