Add salt and pepper to all sides of the short ribs. In a large skillet over medium heat brown all the sides of each piece of short rib. About 20 seconds per side.
Add all ingredients to a large crockpot and cook on low for 8 hours, or until meat is falling off the bone. Once finished, remove short ribs and vegetables, set aside. Discard herbs. Don't dispose of the liquid!
Serve immediately with a side of mashed sweet potatoes and drizzle with the liquid* from the crockpot.
Tip: If you want your liquid to be thicker like gravy combine ½ cup water and 1 tablespoon of cornstarch and stir till combined. Add the liquid to a sauce pan over medium heat and whisk in water-cornstarch mixture. Whisk continuously until slightly thickened, about 2-4 minutes.
Leftover Storage: Store leftover in an airtight container in the fridge for up to 4 days. To re-warm microwave on high for 30-60 seconds.
Recipe Alterations: You can swap the wine out for additional beef broth or even use water.