Pat the short ribs dry with Paper Towel and season generously on all sides with 1 tsp kosher salt plus more and ½ tsp black pepper freshly ground. Heat 1 tbsp olive oil in a large Skillet over medium-high heat. Sear the 3 lb bone-in beef short ribs English-cut, about 2–3 inches thick in batches for 2–3 minutes per side until deeply browned on all sides. Transfer to the Slow Cooker.

In the same Skillet, reduce heat to medium and add the diced 1 medium yellow onion diced and 2 stalks celery sliced. Sauté for 3–4 minutes until softened. Add the 4 cloves garlic minced and 2 tbsp tomato paste, stirring for 1 minute until fragrant. Pour in the 1 cup dry red wine such as Cabernet Sauvignon or Merlot and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes, then pour the mixture over the 3 lb bone-in beef short ribs English-cut, about 2–3 inches thick in the Slow Cooker.

Add the 3 medium carrots peeled and cut into 1-inch pieces, 1 cup beef broth low-sodium, 1 tbsp Worcestershire sauce, 2 piece fresh thyme sprigs or 1 tsp dried thyme sprigs, and 1 piece bay leaf to the Slow Cooker. The liquid should come about halfway up the ribs — add a splash more 1 cup beef broth low-sodium if needed. Cover and cook on LOW for 7–8 hours, or on HIGH for 4–5 hours, until the meat is fall-off-the-bone tender.

Carefully remove the 3 lb bone-in beef short ribs English-cut, about 2–3 inches thick and discard the 1 piece bay leaf and 2 piece fresh thyme sprigs or 1 tsp dried thyme sprigs. If desired, skim excess fat from the surface of the braising liquid. Taste the liquid and season with additional 1 tsp kosher salt plus more and ½ tsp black pepper freshly ground. Spoon the braising juices and vegetables over the ribs, garnish with 2 tbsp fresh parsley chopped, and serve over mashed potatoes, creamy polenta, or egg noodles.