Start by seasoning your short ribs generously with salt, black pepper, garlic powder, onion powder, and smoked paprika. This step is crucial as it lays the foundation for flavor. Don’t hesitate to get your hands dirty! Massage the seasonings into the meat.

If you’ve got a bit of extra time, browning the ribs in a skillet before placing them in the slow cooker can add a beautiful depth of flavor. Heat a tablespoon of oil in a pan over medium heat. Sear each side of the ribs until they are nicely browned. This will take about 3-4 minutes per side.

In your slow cooker, mix the beef broth, Worcestershire sauce, and tomato paste. Place the browned (or unbrowned) short ribs into this mixture. Don’t forget the sprig of rosemary. This herb works wonders as it simmers.

Cover your slow cooker and set it on low for 8-10 hours or high for 4-5 hours. If you’re like me and have your slow cooker going while you run errands or go to work, the low setting is a great choice. Just let it work its magic!

Once done, remove the ribs and, if desired, shred them using two forks. The meat should fall apart effortlessly. If you like a thicker sauce, consider thickening the broth with a cornstarch slurry. To do this, mix a tablespoon of cornstarch with two tablespoons of cold water, and stir it into the sauce while cooking on high until thickened.