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Using a skillet, heat the Olive Oil on medium high heat
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Using a paper towel, dry the short ribs. Season liberally with salt and pepper on both sides
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Brown the short ribs on the olive oil on each side. Work in batches to avoid overcrowding the pan
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When short ribs are browned, remove from skillet and add them to the slow cooker
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Meanwhile, reduce the heat to medium and add the onions to the skillet. Stir until the onions soften
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Add the tomato sauce, thyme, wine and stock until the mixture comes to a boil. Season with salt and pepper
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Pour the sauce on top of the beef and add the bay leaves
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Place a lid on the slow cooker and cook on low for 6-8 hours or until the beef falls off the bone
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Remove the beef and remove the grease and bay leaves from the sauce
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Pour the sauce in a small pan
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Using 1-2 tablespoons of sauce, mix the cornstarch in a small bowl and add it to the small pan
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Let the sauce come to a boil and pour it on top of the beef
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Enjoy!