In a large heavy pot/dutch oven, add olive oil and put over medium heat on stove. Season short ribs on all sides with salt and pepper. When olive oil begins to smoke add short ribs and brown on all sides. You may need to do this in two batches. Remove browned short ribs and set aside on a plate, leaving juices in the pot.

Add carrots, celery and onion to the pot and brown over medium heat. Add more olive oil if necessary. Stir periodically until browned, about 15 minutes.

Add minced garlic to the pot and stir, allowing to cook for a couple minutes. Add tomato paste and stir so everything is covered. Add red wine and use spoon or spatula to scrape all the browned bits off of the bottom and sides of the pot. Cook for up to 5 minutes until the red wine is almost fully absorbed.

Add herbs, bay leaf and cheese rind to the pot. Add tomatoes and beef stock. Stir well. Add all short ribs to the pot and bring to a boil. Once boiling, stir and reduce heat to low. Short ribs should be mostly submerged in the liquid though they may poke out just a touch. If needed, add additional water to cover and stir. Cover the pot and allow to cook over low heat for about 3 hours. Check periodically and add water if water level drops too much.

After cooking, remove short ribs onto a cutting board and allow to cool enough to handle them. Remove cheese rind, herb bunch and bay leaf and discard.

Shred short ribs using a fork or knife or your fingers. We recommend using fingers. You may cut into cubes but the meat should be pressed so it shreds. Return shredded meat to pot. Add 1/4 cup broncha/parmesan and heavy cream and stir well. The sauce is ready to use or refrigerate until needed.

Serve over cooked pasta. Add additional cheese to garnish and 1 slice of fresh burrata or fresh mozzarella.