Season the beef short ribs with salt and black pepper on all sides.

In a skillet, sear the short ribs over medium-high heat until browned on all sides, about 3-4 minutes per side.

Remove the ribs and place them in the crockpot.

Add the chopped onion, minced garlic, sliced carrots, and celery to the crockpot.

In a bowl, mix together the beef broth, red wine, soy sauce, tomato paste, and dried thyme. Pour this mixture over the ribs and vegetables in the crockpot.

Cover the crockpot and cook on low for 8 hours or until the meat is tender and falling off the bone.

Once done, remove the ribs and vegetables and let them rest for a few minutes before serving.