Combine salt, pepper, garlic powder, paprika and dried thyme in a small bowl.

Pat the short ribs dry and then rub the seasonings into the meat.

Heat a large cast iron skillet over medium-high heat and add melt 2 tablespoons of olive oil. Add meat and sear on all sides, just until golden. Meat does not need to be cooked through, we just want color.

To the slow cooker, add 2 cups beef broth, garlic, bay leaf, dried rosemary and Worcestershire sauce.

Transfer the browned short ribs to the slow cooker and cover. Set to low for 7-9 hours.

In a small bowl, combine cornstarch and water until smooth.

Remove the meat from the slow cooker and add the cornstarch and water mixture. Whisk together to combine. Cover and cook on high for 5 minutes, just long enough to thicken.