Prepare the Short Ribs:

1. Brown the Meat: Heat the olive oil in a large skillet over medium-high heat. Season the short ribs with salt and pepper. Once the oil is hot, sear the short ribs on all sides until they are deeply browned, about 5-7 minutes per side. This step adds flavor to the meat and will enhance the overall depth of the ragu.
2. Set Aside: Once browned, transfer the short ribs to a slow cooker.

Prepare the Vegetables:

3. Sauté the Vegetables: In the same skillet, reduce the heat to medium. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. Add the garlic and cook for another minute until fragrant.
4. Deglaze the Pan: Add the crushed tomatoes, beef broth, and tomato paste to the skillet. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. These bits contain tons of flavor and will help create a rich sauce for the ragu.
5. Add to Slow Cooker: Pour the vegetable and tomato mixture over the short ribs in the slow cooker. Add the oregano, thyme, bay leaf, and additional salt and pepper. Stir to combine, ensuring the short ribs are mostly submerged in the liquid.

Slow Cook the Ragu:

6. Slow Cook: Cover the slow cooker and set it to cook on low for 6-8 hours, or until the meat is incredibly tender and easily pulls away from the bone. If you’re short on time, you can cook it on high for about 4 hours, but low and slow will yield the best results.
7. Check for Doneness: After the cooking time is up, check the short ribs. They should be fork-tender and nearly falling off the bone. If they’re not quite there yet, let them cook for an additional hour.

Shred the Meat:

8. Shred the Short Ribs: Once the meat is cooked, remove the short ribs from the slow cooker. Use two forks to shred the meat, discarding the bones and any excess fat. Return the shredded meat to the slow cooker and stir to combine with the sauce.
9. Add Milk: Stir in the milk (or coconut milk) to create a smooth, creamy sauce. Let it cook on low for an additional 15-20 minutes to allow the flavors to meld together.

Cook the Pasta:

10. Cook the Pasta: While the ragu is simmering, cook your chosen pasta according to the package instructions. For a more rustic feel, try serving this ragu over polenta instead.
11. Drain and Serve: Drain the pasta, reserving a little pasta water to help thin out the sauce if needed. Serve the hot pasta topped with a generous amount of the Slow-Cooked Short Rib Ragu.

Serve:

12. Garnish and Serve: Garnish with freshly chopped parsley and freshly grated parmesan cheese (if desired). Serve immediately, and enjoy the hearty, comforting flavors of this slow-cooked masterpiece.