1. Rinse short ribs and pat dry; season with salt. Heat oil in a large skillet over moderately high heat until hot but not smoking. Add ribs, in batches, and cook, turning, until browned on all sides, about 5 minutes; transfer, as cooked, to slow cooker. Pour off all but 1 tablespoon of fat from skillet. Add onion, garlic, carrots, and celery; cook over moderate heat, stirring and scraping up any brown bits from bottom of skillet, about 3 minutes. Add wine and simmer 2 minutes. Transfer to slow cooker with remaining ingredients and stir to combine. Cook, covered, on low heat until ribs are very tender, about 4 hours. Remove thyme sprigs. Serve ribs with their sauce over buttered noodles or mashed potatoes and garnish with parsley. Makes 8 servings.