In a large pan over medium heat, add half of the olive oil and butter. Season the meat with salt and pepper then sear on all sides in the hot pan, about 2-3 minutes on each side.
When the short ribs are done are browned, place them in the crock-pot. Pro-Tip: if the pan gets dry, you may need to add a little more butter and olive oil during the process. I like to deglaze the pan with a little red wine to help keep things from sticking to the pan. This also adds some extra flavor!
I drop the beef stock cubes in the pot after the meat is browned and arranged. I like to put them towards the bottom of the crock-pot, so they have a chance to dissolve as it is cooking. I get lazy about some things in the kitchen and using water to make broth is one of them!
Now that your frypan is deglazed, sauté the onions, garlic cloves, and tomato paste in a little more butter and olive oil, just until it is fragrant, less than a minute. Place the sautéed mixture in the crock-pot on top of the ribs. Add the carrots, diced tomatoes, Kramer Vineyards Carmine, bay leaves and thyme sprigs to the crock-pot. Top with another dose of salt and pepper. Put on the lid and cook on low for 6-8 hours.
You can serve this dish on top baked, roasted or mashed potatoes, polenta, or cauliflower. It is a hearty dish that is perfect for a winter evening, especially with a glass of Kramer Vineyards Carmine!