Zucchini pappardelle with short rib ragout

2 zucchinis sliced paper thin
1 1/2-2 lbs short ribs bone in
4 tbsp olive oil divided
5 garlic cloves chopped
2 shallots diced
3 celery stalks chopped
2 bay leaves
2 sprigs Rosemary
1 tbsp dried thyme
2 handfuls chopped kale
8 kalamata olives halved
2 tbsp flour
2 cups dry red wine
1 cup beef broth
Salt and pepper
Crushed red pepper (depending on how spicy you like)
Pinch Parmesan cheese

Heat 3 tbsp oil, pat ribs dry and season with salt and pepper. Brown 3 min on each side and set on the bottom of crock pot bowl. Add celery, onions and garlic to oil and cook until clear, add kale and cook another minute. Add wine, broth, thyme, rosemary, bay eaves,  red pepper, olives and flour and bring to a boil,  reduce to a simmer for a few minutes, then pour over ribs and cook in crockpot on medium 6-8 hours. Before serving sautée zuchinni in remaining oil with salt and pepper, set on paper towel to absorb water. Plate the zucchini and top with ribs, kale, olives and a little sauce, discarding bones. Garnish with Parmesan and you've got a healthy, decadent feast!