In food processor add your shelled pistachios. Process until fine mixture. Then add in your shredded asiago cheese, 2 cloves garlic minced & pinch of salt. Process again until combined, then pour into small bowl and set aside.

Melt 2 tbsp of butter, pour into pistachio asiago garlic mixture, fold until full incorporated, and starts to resemble a paste like substance and set aside

Place 1 tsp salt, 1 tsp parsley, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper & 1/4 tsp pepper into a small bowl, whisk until combined. Place your short ribs on a plate, and sprinkle the seasoning above on all sides of the short ribs

Add 2 tbsp of unsalted butter to a large frying pan at medium heat. Once the butter starts to simmer, sear your short ribs on each side for 60 seconds each, then transfer to a plate lined with paper towel

In same frying pan keep on the medium heat, add in the red wine to deglaze the pan used to sear the meat. Add 1/2 yellow onion sliced, 1/2 tsp salt, 2 cloves garlic minced, Worcester sauce & 1 cup beef stock. Whisk and let simmer for 2 minutes.

While the red wine sauce simmers, take the pistachio asiago garlic mixture and press the mixture on the top 5 sides of each short rib, leaving the bottom one bare. If some falls off, just press again on the sides. Then you can place any that has fallen off on the top when placed in crock pot.

Pour 1/2 cup beef broth at the bottom of the crock pot. Then pour the red wine sauce on top. Then place your short ribs into the mixture with the side with no pistachio asiago garlic mixture. Cook on low for 5 1/2 hours. Then serve with mashed potatoes, broccolini or whatever else your hearts desires!