Place shortribs and all dry seasonings (excluding sugar) in a large ziplock bag and shake to coat. Heat a large skillet to medium-high heat and place as many shortribs as will fit in a single layer (this may require a couple of rounds). Sear one side only, then set aside. Place all vegetables in the bottom of a 6 quart crock pot. Place shortribs on top of vegetables. Sprinkle brown sugar over top of shortribs. Pour V-8 and beef broth over entire mixture (this should fill about 3/4 of the crock pot, but not go to the top to allow for natural liquid during cooking). Cover and cook on low (8 hours). Shortribs will chunk easily with a fork when done cooking.
Recipe courtesy of The Butcher Shoppe.