Grill or Smoker instructions: note -- if not using a grill or smoker, drop to step 14 below.
Preheat the grill to 250° F.
While the grill is preheating, prepare the beef by covering it in yellow mustard and coating it with your favorite meat rub. Place on grill and cook for 3 to 4 hours or until the internal temperature reaches 175°, F.
After 2 hours place a large heavy sauce pan or Dutch oven over medium low heat (see notes). Add the oil. Cook the onions until soft and translucent, about 10 – 12 minutes. Add the garlic and continue to cook for another minute making sure to not burn the garlic.
Add the carrots, celery, and tomatoes and cook for another 10 minutes or until the carrots are soft.
Deglaze the pan using red wine. Cook the vegetables in wine for 2 – 3 minutes until reduced by half. Add half the beef stock and reduce to a low temperature.
Remove the beef from the grill once it comes to temperature and add it to the red wine sauce. Cover and let cook for 1 hour (see notes). Make sure to keep the beef half covered in sauce by adding the remaining beef stock as needed.
When the beef is almost done, fill another pan with water and cook the shells according to the package instructions.
When the beef is done, remove it from the sauce and shred it reserving the sauce for later use.
In a mixing bowl combine the beef with the ricotta cheese, garlic, paprika, and onion powder. Mix well.
In a gallon size Ziplock bag using gloves, carefully pipe the hot beef mixture into the shells.
Strain the vegetables preserving the red wine sauce. Discard the vegetables.
Pour the red wine sauce over the filled shells. Top with mozzarella and parmesan cheese. Serve and allow your friends / family to shower you with praise!
Slow Cooker instructions:
To cook the meat off the grill, heat some oil in a pan over high heat. Sear the outside of the meat. You don’t need to cook it through, just sear it to lock in the moisture to prevent it from drying out. Then continue to follow instructions below to continue cooking it with the sauce.
Place a large heavy sauce pan or Dutch oven over medium low heat (see notes). Add the oil. Cook the onions until soft and translucent, about 10 – 12 minutes. Add the garlic and continue to cook for another minute making sure to not burn the garlic.
Add the carrots, celery, and tomatoes and cook for another 10 minutes or until the carrots are soft.
Deglaze the pan using red wine. Cook the vegetables in wine for 2 – 3 minutes until reduced by half. Add half the beef stock and combine.
Add the ribs and sauce to a large slow cooker. Add enough of the remaining beef stock to half cover the ribs -- you may not need it all.
Cook and cook over low heat until the internal temperature reaches about 200° F. Add more beef stock if needed to keep the beef half covered in liquid.
Go back to step 8 above and complete steps 8 - 13 to complete the recipe.