In a small bowl whisk together the red wine, olive oil and garlic with a fork until combined and pour over ribs.
Cover and cook on LOW for 8 hours.
With a pot holders, carefully lift slow cooker insert from base and pour about half of the cooking liquid into a small saucepan. Place insert back into base and recover to keep ribs warm.
Place saucepan on stove-top set to medium-high heat and add the brown sugar. Cook, stirring constantly until the sauce comes to a boil. Continue cooking about 3 to 5 minutes until the sauce thickens slightly. Being careful not the let the sauce boil over.
Serve short ribs with sauce from saucepan spooned over.
Notes
Slow cooking these in the slow cooker allows them to taste like braised short-ribs. Many recipes for short-ribs cooked this way call for browning them first. I rarely brown my meat before adding to the crock but you certainly can do that.