Pat the short ribs dry with a paper towel to absorb any excess moisture. Then season the meat all over with 1 tsp salt and 1/4 tsp black pepper.
Heat a large skillet over medium high heat, then add the ghee. Sear the short ribs on all sides until browned and caramelized, about 5 minutes total. The browning is what you're looking for, so take the time it needs to develop that color and flavor.
Remove the meat to a plate, then add the onion, carrot, and celery to the pan. Season with 1/4 tsp salt, and add the thyme and bay leaf. Toss for 1 minute to allow the moisture from the vegetables to deglaze the pan and incorporate the fat and juices.
Add the wine, beef stock, and honey, and bring to a boil, which should take a few minutes. Then pour the contents of the pan into the crock of your slow cooker. Nestle the short ribs into the liquid, submerging it the best you can (but it's fine if they aren't completely submerged).
Cook on high heat for 5 to 6 hours, until the meat is tender and falling off the bone. You can test a piece with a fork by checking that the meat shreds easily. If it doesn't, cook for another hour and test again. Serve with the juices and vegetables. Enjoy!
Notes
Storing leftovers: Can be stored stored in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.Reheating: The microwave is quickest and easiest, but I recommend removing the bone first, because meat on the bone does not microwave evenly. Try 30-second intervals at 70% power until warmed through. You may also reheat gently on the stove over medium heat, until warmed through.The Wine: I use a French bordeaux, but any quality red wine that isn't too sweet will work well. Pinot Noir, Cabernet Sauvignon, and Merlot are also great choices.Type of Beef: I recommend using conventional beef over grass fed here, for a more juicy and tender result. However, any type of beef will work.