Heat the olive oil in a Dutch oven over medium high heat until shimmering.
Season the short ribs with garlic powder, sea salt, and freshly cracked pepper, to taste.
Place into the hot Dutch oven and sear all sides of the short ribs, turning with tongs, until golden brown, about 8-10 minutes.
Transfer the ribs to a plate then pour off all but 1 teaspoon of grease.
Add the onion and sauté until soft, about 2-3 minutes.
Add the crushed red pepper flakes and minced garlic and continue cooking, stirring constantly, for 1 minute.
Deglaze the pan with the wine, making sure to scrape up the browned bits from the bottom of the pan. Cook, until the wine has reduced to a glaze, about 2 minutes.
Add the short ribs and their juices back to the Dutch oven then add the crushed tomatoes. Bring to a boil, then reduce the heat to low, cover, and simmer gently, turning the ribs several times, until the meat is very tender and falling off the bones, about 2 hours.
Transfer the ribs to a clean plate. When cool enough to handle, remove the meat from the bones and shred with fingers, discarding the fat and bones.
Return the shredded meat to the sauce in the Dutch oven. Bring the sauce to a simmer over medium heat and cook, uncovered, for about 5-10 minutes.
Taste and season with sea salt and freshly cracked pepper, to taste. Serve over pasta of choice. Enjoy.