Prepare the Short Ribs: Start by seasoning the beef short ribs generously with salt, pepper, and paprika. This will help to enhance the natural flavor of the meat while it cooks.

Sear the Ribs (Optional): For an extra depth of flavor, sear the short ribs in a hot skillet with a little oil. Brown them on all sides for about 2-3 minutes per side. This step adds a rich, caramelized layer to the beef, but it’s optional if you’re short on time.

Add Ingredients to the Crockpot: Place the seasoned beef short ribs in the Crockpot. Add the chopped onion, minced garlic, and sliced carrots (if using). Then, pour in the beef broth and tomato paste. Stir to combine the broth with the tomato paste, ensuring the meat is mostly covered.

Add Fresh Herbs: Tuck the rosemary, thyme, and bay leaves into the Crockpot. These will infuse the dish with aromatic flavors as it slowly cooks.

Set and Cook: Cover the Crockpot and cook on low for 7-8 hours or on high for 4-5 hours. The low and slow method will yield the most tender, flavorful ribs, but either setting works well for a delicious meal.

Check for Doneness: After the cooking time, check the beef short ribs. The meat should be fork-tender and falling off the bone. If the ribs aren’t tender yet, cook for an additional 30 minutes.

Serve: Once done, remove the ribs from the Crockpot and set them aside. Discard the rosemary and thyme stems and bay leaves. If you'd like a thicker sauce, you can simmer the remaining liquid on the stove for a few minutes to reduce it.