⅓ cup freshly grated parmigiano-reggiano cheese, plus more for topping
1 pound bucatini pasta, cooked
Instructions
Heat a large pan over medium-high heat and add olive oil. Season the short ribs with the salt and pepper then add to the pan and sear until golden on all sides, a few minutes per side. Remove the short ribs and add them to the slow cooker.
After 8 hours the short rib should be falling off the bone tender. Remove the ribs with a pair of kitchen tongs (keep the sauce covered) and let them slightly cool until you can touch them. Remove the beef from the ribs and add it back to the slow cooker. Add in the brown sugar, salt, pepper, red pepper flakes (if you need more) and cheese. Stir well and keep in the warm crock pot until ready to serve.
Serve over bucatini and top with extra cheese.
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/slow-cooker-short-rib-bucatini/