1poundpasta of your choicelike pappardelle, tagliatelle, or fettuccine
grated Parmesan cheeseoptional garnish
1handfulfresh chopped basil or parsleyoptional garnish
Instructions
Sear Ribs: Heat a large skillet on medium-high heat. Dry short ribs, and lightly sprinkle with salt and pepper. Brown short ribs on all four sides (about several minutes per side). Adjust the heat lower if there is a lot of splatter. Move the short ribs to the slow cooker.
Sauté Vegetables: Drain most of the fat. Put the onion, carrot and celery (optional) in the skillet and lightly salt and pepper. Brown vegetables on a medium flame, stirring occasionally (about 10 minutes). Add the garlic, and sauté for about one minute more.
Make Sauce: Pour the red wine in the skillet, and scrap any browned bits on the bottom of the pan. Let the wine gently boil, and reduce until most visible liquid has evaporated. Stir occasionally. Add in the tomato sauce, herbs, and just a little more salt and pepper. Stir to combine the sauce. Pour the sauce over the short ribs in the slow cooker.
Cook in Slow Cooker: Start the slow cooker, and cook on low for 9 hours or until the meat is tender and falling off the bone. Alternatively, park the slow cooker insert in the refrigerator until ready to start the slow cooker. If you start the slow cooker with cold ingredients, increase the cooking time to 10 hours total.
Shred Meat and Adjust Seasonings: Skim any liquid fat off the top, and discard in the trash. Once the meat is very tender, pull the meat off of the bones, and discard the bones and bay leaf. Remove any fat and connective tissue that you can. Shred the meat with two forks or your fingers, or chop the meat with a knife. Put the meat back in the sauce, and stir to coat. Taste for seasoning, and add more salt, pepper, herbs, or sugar if needed. Serve now, or refrigerator overnight once somewhat cooled.
Serving: If serving the next day, reheat the sauce on the stove at a simmer in a large skillet or dutch oven for about 15-20 minutes or until warm. In the meantime, cook the pasta until it's al dente, slightly under cooked. Add warm pasta to the sauce and combine. Let the sauce and pasta warm together for a few minutes so that the noodles absorb a little of the sauce and finish cooking. Add a splash of pasta water if the sauce needs loosening up. Top with grated Parmesan cheese and chopped fresh basil or parsley if desired. Serve warm.
Notes
This dish tastes even better the next day, so it is a great make ahead dish. Alternatively, sear the short ribs, and sauté the vegetables and add tomato sauce. Transfer everything to the slow cooker, then store in the refrigerator until you are ready to cook the next day. If starting the ingredients cold from the fridge, add an extra hour to the total cooking time.
How to store: Store leftover sauce in an airtight container in the refrigerator for 3 days.
How to freeze: Store in a freezer safe container and freeze for up to 6 months.
How to reheat: Reheat in a saucepan over medium low heat until warmed throughout.
Recipe source: My foodie friend Todd gave me the general framework for this dish which I have worked into the final version here.