Preheat oven to 300
In a large skillet cook pepperoni until crisp, remove to paper towels to drain nd reserve for garnish
Season short ribs with salt and pepper
Add olive oil to skillet and brown short ribs in one layer on medium high heat removing each rib to a dutch oven when its brown, add more oil only if needed
Add onion, carrot, celery, mushrooms, and garlic to skillet, cover and soften on medium low 5 minutes
Uncover, add wine and bring to a boil and reduce to almost gone
Add broth, tomaotoes with juices, italian seasoning, cream, lemon juice, hot sauce and red pepper flakes. Add about 1/2 teaspoon pepper and salt to taste. Ring to a simmer
Transfer liquid carefully to short ribs in dutch oven, mix well
Cover and place in preheated oven for 3 1/2 to 4 hours until meat is falling off the bone tender add pearl onuions the last 1/2 hour
Remove short ribs carefully from pot to a plate, discarding any bones that fell off. At this point I transfer liquid to a bowl and refrigerate ribs and sauce, covered to allow excess fat in sauce to harden to remove easiy when cold. Usally overnight.
Reheat sauce in fresh clean pan, add basil, parsley and cheese and check for seasoning
Return ribs to sauce.to heat through gently, serve with mashed potatoes or pasta and additinal romano cheese. Garnish with reserved pepperoni crumbled
