Other ingredients for the potatoes: 

Salt

8 medium red potatoes, skins left on, cut into halves or quarters (depending on size)

1 stick salted butter

1 cup heavy cream

1 cup sour cream

Pepper

On a plate or in a shallow bowl, mix together the flour, 1 tablespoon of salt, and 1 teaspoon of black pepper. Dredge the short ribs in the flour mixture, then transfer them to a separate plate and set aside.

Heat a Dutch oven or braiser (a large, heavy pot with a lid) on the stovetop over medium-high heat. Once the pot is hot, add the olive oil. Wait 1 minute, then add the short ribs, searing them on all sides until a slight crust is formed, about 1 minute per side. Remove the short ribs from the pot and set them aside.

Bring a separate large pot of salted water to a boil for the potatoes.

Back to the Dutch oven: Add the carrots, celery, and onion to the Dutch oven. If the pot seems dry, add a little butter or a teaspoon of olive oil. Return the Dutch oven to medium-high heat and cook, scraping up any browned bits left behind by the short ribs, until the onion is slightly soft. Add the garlic and sugar and cook, stirring, until fragrant, about 2 minutes. Add the tomato paste and stir to thoroughly combine.

Add the broth and stout to the Dutch oven. Bring to a boil, then add the rosemary, thyme, and seared short ribs. Bring back to a boil, then reduce to a low simmer and cover the Dutch oven with the lid. Cook, stirring occasionally, for 2-3 hours.

Now that the water is boiling for the potatoes, add them to the pot. Cook the potatoes until you can easily pierce through them with a fork, then remove them from the pot and discard the water. Add the butter to the pot, then the potatoes, heavy cream, sour cream, and salt and pepper to taste. Using a potato masher, smash the potatoes to combine everything and create a rustic texture.

Once you’re ready to serve, scoop a hearty portion of the potatoes onto a plate and top with a short rib or two, some veggies, and a spoonful of the braising liquid. Garnish with the parsley and dig in!

Combine the beef (4 parts), mascarpone (1 part), pecorino (1 part), and garlic. Pulse ingredients to combine in a food processor. Add salt and pepper to taste.

Lay a pasta sheet down on a counter and, moving lengthwise, put dollops of the mixture (1-2 teaspoons) along the edge about ¼” apart. Brush all of the exposed pasta with a light coating of water. Roll the pasta lengthwise over the filling until it is just covered. With your finger, push down in between each dollop firmly. Trim any extra pasta that runs lengthwise, then cut between each depression to create your pasta.

Allow the pasta to rest on a baking sheet (lightly floured or dusted with cornmeal). Bring water to a boil and season the water liberally with salt.

Heat a stainless steel pan to medium heat and add your butter. When the butter starts to simmer and foam, add the sage. While stirring regularly, slowly cook the butter until it starts to brown (take it off when it is less brown than you want). Remove from the heat.

Drop your pasta in the boiling water and cook for 2-3 minutes. Using a spider or slotted spoon, move the pasta into the brown butter in the pan (extra pasta water drips are good!). Put the heat back to medium-low and toss to coat. Remove from the heat, plate the pasta, and finish it with a drizzle of olive oil and an obnoxiously big pile of freshly grated pecorino cheese.