Short Rib Ragu

In a large bowl, toss the short ribs with olive oil, fresh thyme, chopped rosemary, tomato paste, salt, and pepper until well coated.

In a large Dutch oven over medium-high heat, sear the short ribs in batches on all sides until deeply browned. Remove the ribs and set aside on a plate.

To the same pot, add the diced onion, carrots, and celery. Sauté in the rendered fat until softened, about 5-7 minutes.

Season the vegetables with crushed red pepper flakes, more salt, and pepper. Add the minced garlic and cook for another minute until fragrant.

Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to reduce by about half.

Stir in the beef stock and the crushed tomatoes. Rinse the tomato bowl with a little water and add that to the pot.

Return the seared short ribs and any accumulated juices back into the pot.

Add the Pecorino Romano cheese rind and the whole sprig of rosemary to the sauce and stir.

Cover the Dutch oven and transfer to a preheated 325°F (160°C) oven. Cook for 3-4 hours, or until the meat is fall-off-the-bone tender.

Carefully remove the pot from the oven. Discard the cooked rosemary sprig and the cheese rind.

Using two forks, shred the beef directly in the pot, removing and discarding the bones. Stir the shredded meat into the sauce.

Serve the short rib ragu hot over cooked pasta.