Season the short ribs with salt and pepper. Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the short ribs and sear on both sides. Remove the ribs and transfer to the slow cooker along with the bacon.

To the slow cooker, add the parmesan rind, wine, broth, tomatoes, tomato paste, onion, garlic, celery, carrot, thyme, sage, red pepper flakes, 4 tablespoons butter, and season with salt and pepper. Cover and cook on low for 6-8 hours.

Once done cooking, remove the short ribs, let cool slightly, then shred the meat and discard the bones, parmesan rind, and thyme. Add the shredded meat and parmesan, toss with the sauce. Keep on warm.

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and toss the pasta with 4 tablespoons butter.

Divide the pasta between plates, add the ragù, and toss well. Top each serving with burrata and additional parmesan.

Season the short ribs with salt and pepper. Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the short ribs to the skillet and sear on both sides. Remove the ribs and transfer to the instant pot along with the bacon.

To the instant pot, add the parmesan rind, wine, broth, tomatoes, tomato paste, onion, garlic, celery, carrot, thyme, sage, red pepper flakes, 4 tablespoons butter, and season with salt and pepper. Cover and cook on high pressure for 40 minutes.

Once done cooking, use the natural or quick release function. Remove the short ribs, let cool slightly, then shred the meat and discard the bones.

Meanwhile, set the Instant pot to sauté. Bring to a boil, boil 5-10 minutes or until the liquid reduces just slightly. Turn the instant pot off. Remove the thyme and parmesan rind and discard. Add the shredded meat and parmesan, toss with the sauce. Keep on warm.

Finish as directed above for the slow cooker.

Preheat the oven to 325 degrees F.

Season the short ribs with salt and pepper. Cook the bacon in a large oven-safe braiser or cocotte over medium heat until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the short ribs and sear on both sides. Add the bacon back.

To the pot, add the parmesan rind, wine, broth, tomatoes, tomato paste, onion, garlic, celery, carrot, thyme, sage, red pepper flakes, 4 tablespoons butter, and season with salt and pepper. Cover and transfer to the oven. Cook for 3 hours or until the short ribs are tender and falling off the bone.

Once done cooking, remove the short ribs, let cool slightly, then shred the meat and discard the bones, thyme, and parmesan rind. Add the shredded meat and parmesan, toss with the sauce.

Finish as directed above for the slow cooker.

Wine Replacement: I recommend an equal amount of pomegranate or cranberry juice. If you don't have that on hand, use additional beef broth.

Searing the Short Ribs: if short on time, you can skip this step, but it does add great flavor. Also, if you have a fancy slow cooker that can also sear meats, that's amazing, and you should use that function!