There is a wonderful site called ItalianFoodForever.com. It’s by a lady who lives between Italy (my dream) and Florida (my reality). I have tried a bunch of her recipes and I have been really happy with the outcomes. So, I wanted to finally try beef short ribs and this was the recipe I gave a go (with a couple minor changes). Absolutely delicious! It’s very rustic – you definitely want crusty bread with this to sop up the juice 
Easy Slow Cooker Beef Short Ribs Pasta Sauce
3 lb beef short ribs
3 T olive oil
1 medium onion, finely diced
2 carrots, peeled & finely diced
3 cloves garlic, minced
1 cup dry red wine
1 (24 Ounce) can chopped tomatoes
1 T tomato paste
1/4 cup chopped fresh parsley
1/8 cup fresh oregano
kosher salt & fresh cracked pepper
1 lb pasta of choice
freshly grated parmesan
In a heavy skillet, heat the olive oil over medium heat and brown the ribs well on all sides.
Place the ribs in your slow cooker, and add the onions and carrots to the skillet and cook for 3 to 4 minutes or until they take on color. Add the garlic, and cook until fragrant. Add the red wine to the skillet, and stir well, scraping any browned bits off the bottom of the pan and cook for 3 to 4 minutes. Pour the wine and carrots over the ribs, then also add the tomatoes, paste, parsley, basil, oregano, salt and pepper.
Turn your slow cooker on low for 6 hours. After 6 hours, use a fork to pull the meat off the bones of the ribs, break the meat up into small pieces, and discard the bones.
Cook the pasta until it is “al dente”, then drain. Add a scoop of sauce to the pasta and mix. Serve the pasta in individual bowls topped with additional sauce and a sprinkling of cheese.
