Set a large skillet on the stove top and set to medium high heat. Add the cooking oil when the pan is hot. Brown the short ribs on all sides, no need to cook through.
Add the browned short ribs to the slow cooker.
Pour over the spaghetti sauce, add the onion, garlic, basil, oregano, salt, pepper and wine. Stir
Cover and cook on LOW for 6-8 hours on low.
When the cooking time is done remove the short ribs, remove the meat from the bones. Discard the fatty pieces and bones. Before adding the meat back to the sauce. I like to degrease the sauce by laying paper towels over the grease and lifting quickly. Discard paper towels. Add the meat into the sauce and stir.
For serving I boiled a 16 oz. box of Gnocchi (dumplings) and then stirred them into the sauce. These stood up to the sauce very well and didn't get soggy. We didn't eat for over an hour after I added them to the sauce. I found the gnocchi on the top shelf above the dried pasta in the store. You can serve this sauce over any noodle as well. Top with parmesan cheese and enjoy!
Nutritional values are approximate, please use your own calculations if you require a special diet. Values below are for the sauce and meat only and are for 1/6 of the recipe.