Ribs: In a large stockpot, heat olive oil over medium-high heat.

Generously season short ribs with kosher salt and pepper on all sides.

When the pot is smoking hot, add the short ribs and sear for a few minutes on all sides until brown.

Once browned, remove the short ribs and set aside.

Add the onions, garlic, and rosemary to the same pot and saute for about 5 minutes or until tender.

Increase the heat and add the wine to pick up the bits of flavor on the bottom of the pot. Then add the beef broth and bring to a boil.

Transfer the liquid and the ribs to slow cooker set to low and braise for about 6 hours or until almost falling off of the bone.

Remove the ribs and the onions from the cooking liquid and allow to cool enough to the touch.

Shred the ribs. You should end up with about 1 lb. of shredded meat.

Zoodles: Preheat oven to 400 degrees.

With the help of a mandoline or a sharp knife, slice the zucchini lengthwise into 24 (1/4 inch) slices. Place on 2 large cookie sheets lined with parchment and sprinkle with a small amount of kosher salt. Roast for about 15 minutes to bring remove most of the moisture from the zucchini slices.

Cheese Sauce: In a large saucepan, bring the half and half to a simmer over medium heat, reduce the heat and add 1 cup of mozzarella and 1 and 1/2 cups of Pecorino Romano.

Whisk the mixture until smooth and remove from the heat.

Add short ribs, peppers, mushrooms, basil, garlic, Italian seasoning and stir until combined. Taste it and then season with salt and pepper only if necessary.

Assembly: Turn the oven down to 375 degrees and spray an 8 1/2 by 11 casserole dish with cooking spray.

Pour 1/2 c. of marinara into the bottom of the dish and spread evenly.

Layer 6 zoodles on top of the marinara, 1/4 (about 1 cup) of the meat mixture, 1/2 c. of mozzarella and about 1/4 c. of freshly grated pecorino romano.

Repeat 4 times ending with marinara.

Top with 1/2 cup of mozzarella, 1/2 c. of parmesan and a drizzle of olive oil. Cover with foil sprayed with cooking oil.

Bake for 25 minutes and then uncovered for 10 minutes. Say Grace and enjoy!!