Gather Your Ingredients: Measure all your ingredients first — it makes everything feel so much smoother.

Prepare the Ribs: Pat the short ribs dry and sprinkle them generously with kosher salt on all sides. Mix garlic powder, onion powder, paprika, brown sugar, black pepper, and chili powder in a small bowl, then toss these seasonings over the meat, coating it well.

Sear the Ribs: Heat the olive oil in a large skillet over medium-high heat until shimmering. Sear the meat in batches for about 1 minute on each side, 4-5 minutes per batch. Transfer the short ribs to your slow cooker after searing.

Sauté the Aromatics: Turn off the skillet heat, then add your sliced onions, whole garlic cloves, and red wine. Scrape the bottom of the skillet with a spatula to lift the delicious bits and let it soften for about 5 minutes.

Mix in the Goodness: Stir in the beef bouillon cube, Worcestershire sauce, and Dijon mustard. Pour this mixture over the short ribs in the slow cooker, along with the beef broth, thyme sprigs, and carrots.

Slow Cook: Cover the slow cooker and set it on low for 7-8 hours.

Finish Up: After the cooking time, remove the carrots and set them aside. Skim off any excess fat from the surface and switch the heat to high if you want quicker results.

Thicken the Sauce: Mix the cornstarch with cold water, shake to combine, and stir this mixture into the liquid in the slow cooker. Let it thicken for 3-5 minutes.

Serve It Up: Place the tender short ribs and vibrant carrots on a plate, drench them in the red wine sauce, and serve over creamy mashed potatoes.