Heat a pan on the stove with 2 tablespoons of olive oil in to medium-high heat.
Using tongs, sear each side of each piece of short rib (2 pounds is often 4 pieces) for 30 seconds to a minute on each side until a deep brown. Don't overcrowd the pan or the beef will just steam rather than sear.
Once seared, place the boneless short ribs into the bottom of the slow cooker.
In the same pan used to sear the beef, add a chopped medium sized onion and saute until it just starts to take on a golden color or just starts to get translucent.
Add the mushrooms and continue to saute the ingredients until the mushrooms take on a little color.
Add the baby carrots and saute with everything else.
Add a 1/4 teaspoon of oregano, parsley, onion powder, and garlic powder.
Add a 1/2 teaspoon of salt and a 1/8 teaspoon of ground pepper.
Mix all of the ingredients well together and add a cup of red wine to the pan. Bring the wine to a boil and then reduce the heat to medium low and keep it at a simmer.
Add 2 tablespoons of tomato paste to the pan and stir well.
Add 2 tablespoons of butter to the pan and stir until melted.
After about 5 or ten minutes and the red wine seems to have boiled off and thickened slightly, remove the pan from the heat and dump the contents over the beef in the slow cooker before adding a cup of water to the slow cooker.
Set the slow cooker to low heat and set a timer for 7 or 8 hours.
When the slow cooker is done, the beef is ready to serve!
Serve the boneless short ribs as they are, or serve over rice, mashed potatoes, or even egg noodles.