Super tender, fall-off-the-bone beef short ribs slow-cooked in a flavorful red wine and beef broth sauce with carrots and mushrooms.

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Season short ribs all over with salt and pepper.
Heat a skillet over medium heat and brown short ribs on all sides, about 20 sec per side.
Transfer ribs to a crockpot. Add carrots, mushrooms, red wine (if using), beef broth, tomato paste, butter, bay leaf, thyme, and garlic.
Cover and cook on LOW for 8 hours (or HIGH for 5–6 hours) until meat falls off the bone.
Remove ribs and vegetables; discard bay leaf and thyme stems.
Serve ribs whole, sliced, or shredded, drizzled with cooking liquid (or thicken it into gravy as desired).

For thicker gravy, whisk together ½ cup water and 1 tbsp cornstarch, then stir into the liquid in a saucepan and heat until slightly thickened.
Leftovers store in an airtight container in the fridge for up to 4 days.
Freeze leftovers (in cooking liquid) in bags for up to 2 months; thaw overnight before reheating.
Skipping browning saves time but results in slightly less depth of flavor.
You can substitute additional broth or water for the red wine.