2poundscarrotspeeled, trimmed, and cut in half both longways and crossways
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Season the short ribs with salt and pepper to taste. Brown the short ribs on all sides, in batches if necessary, 6 to 8 minutes total. Add to slow cooker.
Turn the skillet down to medium heat and add another tablespoon of olive oil to the pan. Cook the onions while stirring until they begin to soften, 2 to 3 minutes. Add the garlic and tomato paste to the pan. Stir while mashing down the tomato paste for another minute (do not allow the garlic to burn).
Carefully pour the red wine into the skillet and let it boil down for 4 to 5 minutes. Scrape into the slow cooker.
Pour the broth/stock on top of the short ribs and sprinkle in the seasonings. Lay the carrots on top, cover and cook on high for 5 to 6 hours, until the meat is tender enough to fall off the bone.
It's highly recommended to make a gravy out of the finished cooking juices (you can find my tried and true gravy recipe below). Serve over a quick and easy polenta, if desired, or mashed potatoes.