Pat the short ribs dry with a paper towel to absorb any excess moisture. Then season the short ribs 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 short ribs 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 short ribs are 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!
Leftovers: Can be stored stored in an airtight container in the fridge for up to 5 days, or in the freezer for up to two months.
The Wine: I use a French bordeaux, but any quality red wine that isn't too sweet will work well.
Type of Beef: I recommend using conventional beef over grass fed here, for a more juicy and tender result.