Short Ribs: Could also use boneless short ribs or beef chuck roast. For more traditional ragu, use 1 lb ground beef and 1 lb ground pork.
Noodles: This could also be served over small ribbed pasta like fusilli or cavatappi, cooked polenta, zoodles or spaghetti squash.
Storage Instructions: Keep leftovers in an airtight container in the fridge for 3-4 days.
Freezing Instructions: Place leftover sauce, without the pasta, in a freezer safe container for up to 3 months. Thaw completely, then rewarm in a pot and add hot pasta.
Slow Cooker: Sear meat and sauté veggies as instructed. Add beef broth, tomatoes, tomato paste, cheese rind, salt, thyme, oregano, basil, and bay leaves. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours. Remove meat (discard bones and bay leaf) and shred meat. Return to pot. Cook pasta according to package instructions. Once pasta is almost al dente, use tongs to remove it from the hot pasta water and add it to the ragu sauce. Toss to combine. Add a splash of the hot pasta water and cook for 5 more minutes.
Instant Pot: Using the sauté setting, brown the short ribs on all sides. Add beef broth, tomatoes, tomato paste, cheese rind, salt, thyme, oregano, basil, and bay leaves. Close lid and set on manual for 35 minutes. Allow at least a 15 minute natural pressure release. Remove the meat (discard bones and bay leaf) and shred then return to pot. Cook pasta according to package instructions until almost al dente, then use tongs to transfer noodles to the ragu sauce. Toss to combine then simmer for a couple more minutes on sauté setting. Serve.
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