Jenn Eats Goood

pat the short ribs dry with a paper towel and season all over with salt and pepper to coat. heat a cast iron or stainless steel pan over medium heat, then add the oil.

carefully place the short ribs on the pan and sear for 2-3 minutes on all sides to get a nice crust. set aside.

to the slow cooker, add the onion, carrots, celery, and garlic. Mix to disperse. add the short ribs, then the spices, tomato paste, crushed tomatoes, beef broth, and bay leaves. give everything a mix, put a lid on the slow cooker and set it to low for 8 hours. after the 8 hours are up, remove the short ribs and shred using two forks. remove the bay leaves.

add back to the slow cooker and mix well. season to taste. when you’re ready to enjoy, boil a pot of salted water, cook your pasta of choice and serve with a generous serving of the sauce. top with parmesan cheese if desired.