Short Rib Ragu

Name: Short Rib Ragu
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Cuisine: American
Ingredients: 1 ounce dried porcini mushrooms; 5 1/2 pounds bone-in short ribs; 1 pinch kosher salt and freshly ground black pepper, to taste; 1 tablespoon bacon fat, lard or oil; 1 large onion, diced; 2 medium carrots, diced; 2 stalks celery, diced; 2 large cloves garlic, finely chopped; 2 tablespoons tomato paste; 1 tablespoon anchovy paste; 1/2 bottle big red wine; 14 ounces can fire-roasted whole tomatoes and juice; 1 tablespoon Dijon mustard; 3 dashes Worcestershire sauce, more to taste; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 large sprig rosemary, leaves chopped; 2 bay leaves; 2 quarts chicken stock or water (more or less as needed); 1 recipe gremolata (as follows); 1 large clove garlic, minced; 1 1/2 tablespoons zest from one large lemon; 1/4 cup parsley, finely chopped; 1/2 teaspoon salt; 1 teaspoon olive oil