Add oil to a large dutch oven. Warm over a medium flame. Add pancetta and cook until crisp.

Using a slotted spoon, remove pancetta and add to small plate off to the side.

Increase flame to medium/high. Season short ribs with salt and pepper. Add to the pot. Sear on each side for about 3-4 minutes, until brown. Remove from pot and place off to the side with pancetta.

Reduce flame to low. Add in the onion. Cook until translucent, about 7 minutes.

Add garlic and tomato paste. Cook for three minutes. Add in the red wine. Increase the flame to medium. Use a wooden spoon to scrape all the brown bits off the bottom of the pot. Mix and cook until thickened, about three minutes.

Add stock, crushed tomatoes, thyme, bay leaf, red pepper, oregano, salt, pepper, and rosemary to pot. Stir to combine. Bring to a simmer over medium/low heat. Add the short ribs and pancetta back to the pot. Simmer uncovered on medium/low for 4 hours.

After four hours, remove short ribs. Using 2 forks, shred the meat. Add it back to the pot. Add a lid and cook for another 1-2 hours. Remove bay leaf and thyme stems. Add more slat, pepper, and crushed red pepper to taste. Let cool slightly before serving.