OMG! This was amazing. I am not quite sure if it was better than the Spicy Pork she made last week, but it was definitely in the same league. It was incredibly good.
The ribs cooked for almost 8 hours in the slow cooker. After which the meat is taken off the bone, mixed with the sauce and served over Papperdelle pasta.
My wife said she was inspired to try this recipe after the lunch we had downtown Chicago at Spiaggia Cafe last summer. She had the Wild Boar Ragu at Spiaggia and it was incredible. (Don't tell Spiaggia, but I think the beef short rib ragu turned out as well as Spiaggia's ragu).
Someone else who was deeply impressed with this recipe has posted the recipe online. William-Sonoma New Slow Cooker Cookbook recipe for Beef Short Rib Ragu.
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