Preheat oven to 325 degrees F.

Warm oil in a 6-quart Dutch oven set over medium heat. Liberally season ribs with salt and pepper. Once oil is hot, cook ribs in two batches, searing all sides until brown. Remove to a plate.

Meanwhile, prepare the bouquet garni by combining bay leaf, rosemary, thyme, parsley, and peppercorns on a square of cheesecloth. Bring corners together and tie securely with kitchen twine.

To the casserole, add carrots, celery, onion, and shallots; cook until softened, about 10 minutes. Stir in flour and tomato paste. Deglaze the casserole with port wine, scraping the brown bits from the bottom. Add red wine; simmer until reduced by about half and alcohol has evaporated, about 10 minutes. Add garlic, beef stock, and the bouquet garni. Return the browned ribs to the casserole. Bring liquid to a simmer. Cover casserole and place in oven for 3 hours.

Remove casserole from oven and set over medium heat. Remove the braised ribs to a plate. The meat should fall off the bone. Discard bones and the bouquet garni. Shred meat into small pieces. Skim off fat from surface of the sauce. Return shredded meat to the casserole. Simmer sauce until reduced by about half.

Meanwhile, bring a large pot of liberally salted water to a gentle boil. Cook pappardelle for 1 minute. Drain pasta and divide among bowls. Top each bowl with ragù and garnish with Pecorino and parsley. Yield: 4 to 6 servings.