In a large bowl combine: short ribs, paprika, onion powder, salt, pepper, olive oil, and white vinegar. Mix thoroughly and set aside.

In a deep cast iron Dutch oven, cook bacon over medium high heat until crispy. Remove bacon and set aside.

Working in batches, sear all sides of your short ribs about 3-4 mins per side. Remove and set aside once browned.

In the same pot, add the onions and crushed garlic, and sauté for 5-6 mins or until the onions start to turn translucent. Add a tbsp. of olive oil if needed during this step.

Add in 2 cups of red wine and cook for another 5-6 mins. This step will cook out the alcohol, but it will leave behind intense flavor.

Once the red wine is reduced by half, add in whole can of marinara sauce. Stir and let come to a simmer.

Add back in the cooked bacon and the seared short rib, and bring to a boil.

Add chopped basil, sage, thyme, parmesan cheese rind (optional), and red pepper flakes. Stir, cover, and reduce heat to low. Cook for 3 hours.

Once cooking time is reached, remove short ribs and discard of all bones. Shred meat into small pieces using a fork. Skim as much fat from your ragu as possible during this step. Return the shredded short rib to the sauce. Cover and cook for an additional hour.

After 1 hour, stir and add salt and pepper to taste.

Pair with your favorite pasta, grits or cauliflower puree as a base.