Heat the oil on high in a large frying pan. Place the short ribs in the pan and brown on all sides, about 10 minutes.

Add in the onion and cook for a further 2 minutes while stirring.

Add in the garlic and heat through for 1 minute, then add in the red wine.

Bring to a bubble and allow to simmer for 3-4 minutes, then add in the rest of the short rib ingredients.

Stir together and bring to a simmer, then transfer to the crockpot. Place the lid on and cook on low for 6-8 hours.

To make the gravy, ladle most of the cooking liquid out of the slow cooker and into a saucepan.

Heat the sauce over high heat until bubbling.

Mix the cornstarch and water, then slowly pour the mixture into the cooking liquid while whisking until the gravy thickens.

Turn off the slow cooker and place one short rib on top of a pile of mash. Pour over a little gravy, and repeat with the other 3 short ribs. Serve with steamed green vegetables.