Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
Add salt and pepper to taste to the meat, and sear the boneless short ribs on all sides. Place them into the bottom of a slow cooker pot when you have finished.
In a mixing bowl, add 2 tablespoon of dijon mustard.
Add in 1 tablespoon tomato paste, 2 teaspoon fresh chopped thyme and 3 teaspoon of beef bouillon powder.
Pour in 1 cup of red wine, and whisk all of the ingredients together well.
Place two whole bay leaves in the slow cooker.
Pour the red wine mixture over top of the meat, place the lid on the slow cooker, and cook on low heat for 8 hours. For this recipe, low temperature is best. You may be able to substitute a higher temperature for a shorter amount of time, but your meat may not be as tender.
Once finished, remove the meat from the slow cooker, and pour the juices into a skillet over medium heat.
Pour in ½ cup of heavy whipping cream, and whisk the sauce well.
Bring the sauce to a boil, and then reduce the heat to medium again. Cook down until the gravy reaches the desired consistency.