Short Rib Ragu

Finely dice the carrots, celery, and onion to create a mirepoix.

Season the boneless short ribs heavily with salt and pepper.

In a large pan or the searing insert of a slow cooker over medium-high heat, sear the short ribs on all sides until browned. Remove the ribs and set aside.

Add the mirepoix (carrots, celery, onion) to the same pan and sauté for a few minutes until softened.

Add the smashed garlic cloves and cook for another minute until fragrant.

Stir in the tomato paste and cook for 1-2 minutes, allowing it to brown slightly to deepen the flavor.

Deglaze the pan by pouring in the red wine, scraping up any browned bits from the bottom of the pan. Let it reduce for a minute.

Stir in the tomato passata and beef broth.

Add the brown sugar, fresh rosemary sprigs, bay leaves, parmesan rind, garlic powder, onion powder, salt, and pepper. Stir to combine.

Return the seared short ribs to the pot, ensuring they are submerged in the sauce.

Cover the slow cooker and cook on low for 6-8 hours, until the meat is fall-apart tender.

Once cooked, remove the short ribs from the sauce. Shred the meat using two forks.

Return the shredded meat to the sauce and stir to combine. Remove the rosemary sprigs, bay leaves, and parmesan rind before serving.

Serve the ragu over cooked pasta, garnished with grated parmesan cheese and fresh parsley.