Short Rib Ragù

Name: Short Rib Ragù
Yield: Serves: 2 to 4
Ingredients: 2 stalks celery; 4 carrots; Salt & pepper; ½ cup dry red wine or beef stock; 1 pound cooked pasta or gnocchi; 2 shallots; 1 onion, medium; Pecorino romano; 3 ½ pounds bone-in short ribs (1,575 g); 1 bay leaf, dried; 3 ½ cups beef stock, broth, or bone broth; 2 ½ cups dry red wine; Fresh basil; 2 sprigs rosemary, fresh; Salt & pepper to taste; 5 sprigs thyme, fresh; 1 tablespoon all purpose flour; 4 cloves garlic, finely minced; ¼ cup tomato paste; 3 tablespoons beef tallow or a neutral oil; 2 tablespoons neutral oil