Step 1

Set the short ribs out onto a platter.  Season all sides with kosher salt, and let them rest at room temperature for 20 minutes.  After 20 minutes, sprinkle the cracked black pepper onto all sides.

Step 2

Set the temperature of a two-quart slow cooker to "low". Cover with the lid.

Step 3

Heat olive oil in a large skillet over medium-high heat. Add the seasoned short ribs to the pan, and brown on all sides. Let a crunchy, brown crust form, about 2-3 minutes per side, per short rib. Remove the pan from the heat, and carefully transfer the short ribs to the slow cooker. Cover with the lid.

Step 4

Turn the heat on the stovetop down to medium, and allow the pan to cool (off the heat) for a few minutes.

Step 5

Return the pan to the stovetop, and add the finely chopped onion, grated carrot, and celery salt. Stir to coat in the remaining oil, and cook for about 4-5 minutes until softened. Stir in the garlic, and cook for about a minute until fragrant and softened.

Step 6

Stir in brown sugar, miso paste, and ancho chili powder. Cook for two minutes.

Step 7

Pour in the red wine into the pan, stirring it into the other ingredients. Allow it to come to a simmer, and continue simmering for about five minutes until slightly thickened.

Step 8

Stir in the beef broth, and allow it to cook with the other ingredients for about five minutes, stirring occasionally. Stir in the apple cider vinegar.

Step 9

Turn off the heat from under the pan, and carefully pour the contents of the pan into the slow cooker. Add the bay leaf and thyme sprigs.

Step 10

The short ribs should be covered in liquid inside the slow cooker. If a couple are barely poking out of the top, that's ok! Cover the slow cooker with a lid, and allow them to cook for eight hours.

Step 11

After eight hours, the bones should cleanly slide out of the short ribs, and the meat should be tender enough to fall apart with a fork.**

Step 12

Discard the bay leaf and thyme sprigs, and shred the short ribs in the slow cooker, or in a separate bowl. Serve them over creamy parmesan risotto or garlic parmesan mashed potatoes (both recipes linked in the notes!)***

Step 13

To make a sauce from the remaining liquid, heat a small saucepan over medium heat. Add about 2 cups of the liquid from the slow cooker, and whisk with a cornstarch slurry**** until thickened. Pour over the short ribs, and enjoy!