Preheat oven to 300F. Season short ribs to taste with salt and pepper. In a large Dutch oven, heat oil over medium high heat, add short ribs in batches (so you don’t overcrowd) and brown on all sides. Once all short ribs have been browned, set aside and reduce heat to medium.

Add shallots and sauté until soft and translucent. Add garlic and cook for 1 minute. Add mushrooms and 2 teaspoons salt to taste and cook until they release their liquid, then add tomato paste and stir until brick-colored. Add red wine, scraping up any brown bits from the bottom of the pan, stirring until the mixture forms a thick paste.

Add tomatoes, browned short ribs and stock, cover and place in oven. Cook until fork tender (approx. 3-4 hours), turning meat every 45 minutes. Remove short ribs, setting them aside to cool, and return the pot to the stovetop. Simmer over medium heat on the stovetop until slightly thickened. Shred meat and fold back into sauce. Season to taste with salt and pepper and serve over pasta. Garnish with parmesan and fresh chopped parsley if you’d like.