Beef Stew Short Rib Ragu

Preheat the oven to 300°F.

Pat the short ribs dry with a paper towel, then season both sides generously with salt and pepper.

Heat the olive oil over medium heat in a Dutch oven or oven-safe pot, then add the short ribs. Do not overcrowd the pot; you may need to do this in 2 batches. Let the ribs sit undisturbed for 3 to 4 minutes, until a brown sear develops on the bottom. Then flip the ribs and sear the other side for another 3 to 4 minutes. Remove the ribs from the pot and set aside on a plate.

Add the mushrooms to the pot and cook until they are browned, about 5 minutes. Then add the onion, garlic, and tomato paste and cook until the onions have started to soften, 3 to 5 minutes.

Deglaze the pot by adding the red wine and scraping the bottom to pick up the bits stuck to the bottom. Cook until the wine has reduced by half, about 5 minutes. Then return the short ribs to the pot and add the carrots, potatoes, crushed tomatoes, beef broth, bay leaf, and herbs. Raise the heat to medium-high and bring the liquid to a boil. Once it is boiling, place the cover on top and transfer the pot to the oven.

Let the ragu cook for 2 ½ to 3 hours, until the ribs easily fall off the bones. Check the ragu every hour; if it is becoming too dry add a half cup of beef broth. Skim off any fat that has developed on top. Taste the liquid and add salt as necessary.

Once the meat is cooked, remove the ribs to a cutting board, cut off the fat, then shred the meat with a fork. Remove the herbs as well. Return the shredded meat to the pot and add the frozen peas. Place the ragu on the stovetop and bring to a boil over medium-high heat. Taste and add salt if needed.

Meanwhile, bring a pot of salted water to a boil and cook the pasta until it is al dente. Drain, then combine with the sauce and mix everything together. Serve with grated Pecorino Romano on top.