1. Pre heat oven to 325 degrees

2. Trim off any excess fat from the short ribs

3. In a medium bowl, combine the flour, cinnamon, nutmeg and ¼ tsp of kosher salt. Pat the short ribs dry, and coat in the flour mixture. Set aside.

4. Heat 1½ tbsp of extra virgin olive oil in a large dutch oven over medium high heat.

5. Add the short ribs to the dutch oven. Sear until golden brown, about 3-4 minutes. Flip and repeat on the other side.

6. Once seared, remove short ribs and set aside on a plate.

7. Lower the heat to medium, add a splash of olive oil and add in the onions, carrots, celery and mushrooms. Cook until soft, about 4-5 minutes. Season with salt.

8. Deglaze the dutch oven with the red wine. Simmer over medium heat for 7 minutes.

9. Add in the beef broth, the San Marzano tomatoes, crushing each tomato over the Dutch
oven with your hands., Dijon mustard, and marinara sauce. Tie the herbs together- parsley, rosemary and thyme and add into the pot. Next season with oregano, crushed red pepper, and ¼ tsp kosher salt. Stir to combine.

10. Place the short ribs back into the dutch oven, cover in the sauce and bring to a boil. Reduce heat and simmer for 10 minutes.

11. Cover the pot and cook in the oven at 325 degrees for 3 hours, stirring the sauce every 30 minutes. Short ribs are done when you can shred them easily with a fork, keep cooking if the short ribs don’t easily shred.

12. Remove the short ribs from the sauce and place onto a baking sheet. Shred the short
ribs, removing any large chunks of fat, and return to the pot. Let the sauce simmer on the stove top, skimming any fat off the top.

13. For serving, cook the gnocchi or desired pasta according to instructions, toss the gnocchi in butter and place into serving bowl. Spoon the meat and sauce over the gnocchi, garnish with freshly grated parmesan and fresh chopped basil.