Add oil to a large saute pan over medium-high heat.
Generously season short ribs with salt and pepper.
Once the oil is heated, turn the heat up to high, add the meat to the pan and sear on high until each side is just slightly browned, about 2 minutes each side.
Remove short ribs from the pan and transfer to slow cooker, placing the ribs down in an even layer.
Add in the next eight ingredients (red wine through bay leaves), and stir to combine.
Cook on low heat until meat is tender, about 8-9 hours.
Discard bay leaves.
Top with fresh parsley, if desired.