Step 1

Remove the short ribs from the fridge about 15 minutes before you are ready to cook them and set them on the counter to come to room temperature.

Step 2

Heat a skillet over medium heat and add the 2 Tablespoons olive oil. Sprinkle salt and pepper over both sides of the short ribs.

Step 3

Once the oil is hot, add the short ribs to the skillet {you will probably need to do two batches}. Sear the short ribs for 3 to 4 minutes per side to brown them.

Step 4

Add the short ribs to the slow cooker in an even layer if possible.

Step 5

In a medium mixing bowl add the garlic, onion, diced tomatoes, tomato sauce, tomato paste, dried oregano, dried basil, dried thyme and give it a good stir.

Step 6

Pour the sauce over the short ribs and spread over to cover the short ribs. Add the bay leaves.

Step 7

Cover and cook on low for 8 to 9 hours or 5 to 6 hours on high.

Step 8

Once the ribs are done, skim the fat off the surface (I just use a small spoon to do this).

Step 9

Remove the short ribs and serve over risotto with fresh parsley and Parmesan cheese.