Pat dry your short ribs and season with salt and pepper.

Heat a large saute pan over medium-high heat and add in 1 tablespoon olive oil.

Add some of your short ribs and brown on all sides, about 3 minutes per side.

Remove the short ribs and add to your slow cooker.

Continue with your remaining short ribs, adding to the slow cooker once browned.

Add your carrots and celery to the pan, stirring occasionally, until fragrant, about 6 minutes. Transfer to your slow cooker.

Add in the garlic and onion and cook, stirring occasionally for 3-4 minutes.

Add the tomato paste, stirring to evenly coat the vegetables.

Add in your wine and can of tomatoes and bring to a boil. Stir, using a wooden spoon to scrape up any browned bits, while also breaking up the tomatoes a bit.

Pour the mixture into your slow cooker. Add the cornstarch to your beef broth, mixing to combine, then pour into the slow cooker.

Add spices, mixing everything in the slow cooker to combine.

Cover and cook on low for 6-8 hours, or until the short ribs are fall apart tender.

Remove the short ribs from the slow cooker and shred with two forks. Also remove the bay leaf and discard.

Using an immersion blender (or a normal blender), blend what is left in the slow cooker until smooth.

Add back in the shredded meat, stirring to combine.

Serve over pasta (or other starch you prefer).