Step 1

Salt and pepper all sides of the short ribs.

Step 2

In a dutch oven over medium/high heat, add 2 tbsp olive oil. In batches, sear each side of the short ribs for 1 minute, until a browned crust forms. Remove from dutch oven and place in slow cooker. Repeat with remaining short ribs.

Step 3

Lower the heat to medium, add 2 tbsp olive oil and diced onions. Sauté for 4 minutes, until onions begin to soften. Pour in 2 cups of red wine to deglaze the pan, using a wooden spoon to scrape up flavorful short rib bits on bottom of pot. Allow the liquid to reduce for 6 minutes. Carefully add to slow cooker.

Step 4

Add the rest of the ingredients to the crockpot: crushed tomatoes, carrots, celery, tomato paste, bouillon paste, beef stock, rosemary, bay leaves, and thyme. Using tongs, disperse ingredients evenly.

Step 5

Set slow cooker on low for 6-8 hours.

Step 6

Once the short ribs are done cooking, carefully remove from the crockpot and place on cutting board. They are so tender, some of the bones may have already fallen out. Discard the bones. Remove the thyme, rosemary, and bay leaves as well, discard. Use two forks to shred short ribs, removing and discarding fatty bits. Return the shredded short ribs back into the sauce and stir to combine. Turn the slow cooker on warm.

Step 7

Prepare pasta al dente

Step 8

Serve ragu over pasta and top with freshly chopped parsley and freshly grated pecorino romano. Enjoy short rib ragu with homemade garlic bread on the side, to soak up all the delicious sauce.