1-Start by seasoning 5 pounds of bone-in beef short ribs with salt and pepper for a flavorful base. Heat a skillet or oven-safe pot over high heat and sear the ribs on all sides until they’re nicely browned, which locks in the juices and adds depth. Once seared, transfer the ribs to your slow cooker or Dutch oven for the next steps.

2-Add 2 cans (28 ounces each) of whole peeled tomatoes, 1 can (6 ounces) of tomato paste, 1/2 cup sun-dried tomatoes, 1 1/2 cups red wine, 2 carrots cut into large pieces, 1 onion, 1/3 cup pickled jalapeños if you like some heat, 2 tablespoons Italian seasoning, 1/2 to 1 teaspoon chili flakes, and a bit more salt and pepper for seasoning. Stir everything together to mix well, then drop in the parmesan rind and the whole head of garlic to infuse extra richness.

3-Set your slow cooker to low for 7-8 hours or high for 5-6 hours, letting the flavors meld beautifully. Alternatively, roast in the oven at 325°F (163°C) for 2 1/2 to 3 hours until the ribs are tender and easy to shred. In the last hour, remove the garlic head, squeeze out the cloves, and mash them into 6 tablespoons of butter cooked in a skillet until it’s browned and some garlic bits turn crispy.

4-Once cooking is done, take out the parmesan rind, shred the ribs, and mix the meat back into the sauce for a hearty texture. Fold in that browned garlic butter to add a nutty finish, then serve hot over pasta or polenta. Garnish with grated parmesan and fresh basil, and pair it with garlic bread and a fresh salad for a complete meal that feels special every time.