Pat the short ribs dry with a paper towel to absorb any excess moisture and season the short ribs all over with salt and pepper.
Heat up a large skillet (preferably cast iron) over medium high heat, and enough oil to barely coat the bottom of the pan. Sear the short ribs on all sides for about 4 minutes until brown and caramelized. Remove from the heat.
Place the sliced onion, sliced carrot, and sliced celery into your slow cooker pot, and add the thyme, bay leaf, and a big pinch of salt. Toss it all together with your fingers, then place the browned short ribs directly on top of the vegetables. Pour in the wine, beef stock, and honey, and cook on low for 8-12 hours, until the short ribs are tender and falling off the bone. You will be able to narrow this time down when you figure out what works for your exact slow cooker, but once it’s tender it’s ready. Enjoy!