To make this sauce, start by heating the olive oil in a large skillet over medium-high heat. Season the short ribs all over with salt and pepper. Sear half the short ribs, about 1-2 minutes per side until well browned. Repeat with the remaining ribs. Add a splash of red wine to the skillet to deglaze the pan. Scrap all the brown bits off the bottom. Follow our instructions for making a slow cooker ragù sauce.
Here’s how: Slow cooker Ragù
Add finely diced vegetables (1 onion, 1 carrot, 1 celery stalk), 4 gloves of minced garlic and pan drippings to the slow cooker.
Add the short ribs, red wine, 1 (28-oz) can whole tomatoes (drained), 1 cup crushed tomatoes, 2 tablespoons tomato paste, 1 Parmesan rind, 2 teaspoons dried basil, 1 teaspoon dried oregano, 1 teaspoon salt, a pinch of crushed chili flakes and 2 bay leaves to the slow cooker. Cook on low for 7-8 hours or until the meat is tender and falling apart.
Remove the short ribs, bay leaves and Parmesan rind. Discard bay leaves and rind. With two forks shred the meat, discarding the bones and any fat that remains. Return the shredded beef to the sauce and stir. Season to taste with salt and pepper.
*Short ribs can be found boneless, English-cut along the bone or flanken style (commonly referred to as Korean) cross cut against the bones. All styles will work with this recipe