• 2 tablespoons vegetable oil
• 3 1/2 to 4 pounds short ribs, each about 2-inches long, cut flanken style, across the ribs
• Salt and freshly ground pepper
• 2 bay leaves
• 2 sprigs fresh rosemary
• 5 sprigs fresh thyme
• 2 sprigs fresh flat-leaf parsley
• 4 small carrots, diced
• 2 stalks celery, diced
• 1 medium onion, diced
• 2 medium shallots, diced
• 1 tablespoon all-purpose flour
• 2 tablespoons tomato paste
• 1/2 cup ruby port
• 2 cups red wine, such as cabernet
• 1/2 head garlic, cloves separated and peeled
• 3 1/2 cups homemade beef stock
• 1 pound pappardelle or other long, flat pasta
• Chopped parsley
• Grated Pecorino Romano, for garnish
• 2 oz. (60 g) prosciutto, cut into narrow strips  or 1/4 lb. hunk of pancetta, cut into small cubes
• 1 cinnamon stick
• 1 tsp. ground cumin
• 1 lb. (500 g) fresh pappardelle
• 1/4 tsp. crushed red pepper (i like to use 1/2 tsp. for a little more heat)
• 1 tbsp. flour
• 1 tsp. anchovy paste
• 28oz. can of whole, peeled tomatoes (preferably San Marzano Tomatoes)
• 2 tbsp. freshly chopped basil

https://www.williams-sonoma.com/recipe/short-rib-ragu-with-fresh-pappardelle.html

http://www.foodnetwork.com/recipes/bobby-flay/short-rib-ragu-with-pappardelle-and-pecorino-romano-recipe-1938886

http://www.thedefineddish.com/slow-cooker-short-rib-ragu-over-pappardelle/