1-Pat short ribs dry with a paper: Pat short ribs dry with a paper towel.
2-Mix the cornstarch and seasonings together in: Mix the cornstarch and seasonings together in a small bowl. Season the short ribs on all sides, massaging it in.
3-In a large skillet over medium-high heat,: In a large skillet over medium-high heat, add 1 tablespoon oil and sear the short ribs on both sides until browned and a nice crust forms, about 5 minutes each side. Work in small batches and add additional oil for the next batch as needed. Transfer the seared meat into the slow cooker.
4-In the same skillet, saute the onions: In the same skillet, saute the onions and garlic until fragrant, about 1-2 minutes.
5-Add the balsamic vinegar or Worcestershire sauce: Add the balsamic vinegar or Worcestershire sauce and deglaze the pan by scraping up the browned bits stuck to the bottom.
6-Add the beef broth, tomato paste, fresh: Add the beef broth, tomato paste, fresh thyme, fresh rosemary, and bay leaves. Stir to combine and bring to a boil.
7-Once boiling, remove the skillet from the: Once boiling, remove the skillet from the heat and transfer the contents into the slow cooker, pouring everything on top of the seared short ribs.
8-Cover and cook on LOW for 6-8: Cover and cook on LOW for 6-8 hours, or until the meat is tender. You may also cook on HIGH for 4-6 hours, or until the meat is tender. Add the chopped carrots into the slow cooker during the last 1-2 hours of the cooking time, depending on how soft or tender you’d like them.
9-Garnish with fresh herbs and serve with: Garnish with fresh herbs and serve with mashed potatoes, rice, crusty bread, or vegetables if desired.