Sear over high heat in a skillet to brown the outsides. Set aside.
Add remaining ingredients to a slow cooker. Stir to combine.
Nestle short ribs into the liquid mixture in the slow cooker so that they are mostly covered in liquid. Pour in any accumulated juices from the short ribs.
Add more beef broth if necessary.
Cook on low for up to 8 hours, or high up to 4 hours. When done, the beef should easily fall off the bone.
Serve over mashed potatoes, polenta, or grits. Garnish with fresh thyme and parsley.
You can use anywhere from 6-10 short ribs for this recipe. It just depends on how many people you'd like to serve and how big the short ribs are. Beef broth can be substituted for the red wine. The exact amount of broth you use may vary depending on the size and shape of your slow cooker or crockpot. The short ribs need to all be at least partially submerged in the liquid.