Serves 8-10

Short Rib Ragu:

5-6 pounds bone-in short ribs

kosher salt and freshly ground black pepper

1 tablespoon bacon fat, lard or oil

1 large onion, diced

2 medium carrots, diced

2 stalks celery, diced

2 large cloves garlic, finely chopped

2 tablespoons tomato paste

1 tablespoon anchovy paste

1/2 bottle big red wine

14 ounces fire-roasted whole tomatoes and juice

1 tablespoon Dijon mustard

3-4 dashes Worcestershire sauce

1 ounce dried porcini mushrooms

1 teaspoon dried thyme

1 teaspoon dried oregano

1 large sprig rosemary, leaves chopped

2 bay leaves

chicken stock or water

gremolata, recipe follows