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1
Sift together the flour and cocoa powder and form a well in the middle. To this add the eggs and oil and gradually incorporate it all and knead for about 10-15 minutes until you have a smooth elasticky dough. Let it rest for another 15 minutes and then roll it out using your pasta maker and cut into whatever width you'd like. Set aside until ready to cook and serve.
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2
Preheat the oven to 375 degrees
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3
Season the flour generously with salt and pepper and then dredge the ribs in the mixture. Heat a dutch oven and add the oil. Sear the ribs allowing them to get very brown, about 2-3 minutes on each and every side.
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4
In a food processor blend together all of the vegetables and once you are finished browning the meat add the vegetables to the pan and season well with salt and pepper again. Allow then to get to the edge of burning and then stir in the tomato paste, stirring it vigorously for 3-4 minutes. Add the wine and allow it to cook down slightly then add the ribs, and any juices collected on the plate they were on, back to the pot. Add the thyme and bay leaf. Use the beef stock to make sure the ribs are covered with liquid, put on the lid and pop in the oven. Cook for 3 hours, topping up with stock as needed. Take off the lid for the last 30 minutes of cooking to allow the sauce to reduce and thicken.
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5
Allow the meat to cool in the juices some and when cool enough to touch, remove the bones and any obvious fatty bits in the meat. Shred the meat and place it back in the sauce allowing to sit overnight in the fridge if time allows.
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6
When ready to serve, cook the pasta for just 2-3 minutes in salted boiling water. Reheat the short ribs in the sauce in a 375 degree oven until you can smell it (my failsafe test for when something is ready to serve). Spoon the ragu over the pasta, top with parmesan shavings and a bit of grated 70% chocolate.
