1-First, season the 5 pounds of bone-in beef short ribs with salt and pepper, then sear them in a hot skillet until they’re nicely browned for added depth. Transfer the ribs to your slow cooker and add the 2 cans of whole peeled tomatoes, 1 can of tomato paste, 1/2 cup sun-dried tomatoes, 1 1/2 cups red wine, 2 carrots cut into large pieces, 1 chopped onion, 1/3 cup pickled jalapeños if you’re using them, 2 tablespoons Italian seasoning, salt, pepper, and 1/2 to 1 teaspoon chili flakes. Stir everything gently to mix the flavors.

2-Next, tuck in the Parmesan rind and the whole head of garlic to infuse the sauce. Set your slow cooker on low for 7-8 hours or high for 5-6 hours, letting the ingredients meld into a hearty blend. In the last hour, remove the garlic head, squeeze out the cloves, and mash them into 6 tablespoons of melted salted butter in a skillet over medium heat until it browns slightly for extra richness.

3-Finally, take out the Parmesan rind, shred the tender ribs into the sauce, and stir in the browned garlic butter mixture. Serve it hot over pasta, garnished with grated Parmesan and fresh basil for a finishing touch. This method, with a total time of about 6 to 8 hours, makes prep simple and rewarding.

4-Start by preheating your oven to 325°F. Season and sear the beef short ribs in an oven-safe Dutch oven, then add the same mix of tomatoes, tomato paste, sun-dried tomatoes, red wine, carrots, onion, jalapeños, Italian seasoning, salt, pepper, and chili flakes. Stir to combine before adding the Parmesan rind and garlic head.

5-Cover and roast for 2 1/2 to 3 hours until the ribs are fall-apart tender. In the last hour, handle the garlic as in the Crockpot method by mashing the cloves into browned butter. Once done, remove the rind, shred the ribs into the sauce, and mix in the garlic butter before serving.

6-As you cook, feel free to check and stir the sauce occasionally to ensure even flavors. If you’re adapting for dietary needs, verify ingredients beforehand. Searing the ribs enhances the taste, and the garlic adds a mellow depth that balances the richness. With prep time around 30 minutes and total time varying from 6.5 to 8 hours, it’s a flexible recipe for any day.