Sear the Ribs: Heat olive oil in a skillet over medium-high heat. Carefully place the short ribs in the skillet and sear all sides until they achieve a beautiful golden brown color, approximately 3-4 minutes each.

Sauté Aromatics: In the same skillet, add the diced onions and minced garlic. Sauté until the onions are soft and fragrant, about 5 minutes.

Deglaze the Pan: Pour in the red wine and low-sodium beef broth, scraping up any flavorful bits stuck to the bottom of the pan.

Transfer to Crockpot: Carefully transfer the seared ribs into the crockpot. Add the sautéed onion-garlic mixture, sliced carrots, and fresh thyme.

Slow Cook: Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the ribs are tender and falling off the bone.

Serve and Enjoy: Once cooked, serve the ribs over a bed of creamy mashed potatoes or buttery polenta, drizzling with the luscious sauce from the crockpot.