Adapted from Lidia Bastianich – it is an excellent example of using the whole animal in your cooking. 

Three # Country style ribs with bone, pork shoulder or short ribs, and meaty oxtail all work great.
0.5 cup Porcini soaked in 1 1/2 cup warm water (or other dried mushroom).
0.25 cup EV olive oil
0.25 tea. Salt
0.25 # Bacon
1.25 cup Onion or one large, small dice
0.5 cup Celery, two ribs, small dice
0.5 cup shredded carrot
2 tbsp. Tomato paste
Three ea. Strips of orange the size of a bandaid
1 cup Red wine
2 to 4 cups Light stock
Three ea. Bay leaves
1 4″ Sprig of rosemary
FG pepper

Trim off excess fat.
Chop the soaked mushrooms and strain the juice.
Add oil to the pan and turn on the heat; carefully brown ribs on all sides.
Add salt to the ribs of the pan and add bacon to the pan. Render.
Add onion and let cook for 2 minutes.
Stir in celery, carrots, and porcini and cook over medium-high heat till vegetables are golden.
Clear hot spot in pan, add tomato paste, cook till toasted, and mix with the remaining veg.
Add orange rind.
Return ribs to the pan and toss with vegetables.
Add wine, raise the heat, and boil; reduce until almost all the wine is gone.
Pour in mushroom broth and hot broth to cover the ribs.
Add bay leaves and rosemary, boil, cover, and simmer for 2.5 hours.
When meat is tender, turn off the heat.
Taste the sauce to adjust seasonings.
Pick out bay leaf, herb stems, and orange rind.
Pick ribs out of broth, pick with fingers, and add an equal part of broth to ribs 1 to 1 ratio.

It is excellent served with pasta or used as a meat filling.

Pork or Beef Ragout