In a large skillet cook pepperoni until crisp, remove to paper towels to drain. Save for later.

Season short ribs with salt and pepper. Add olive oil to skillet and brown short ribs in one layer on medium high heat removing each rib to a dutch oven when its brown. Add more oil if needed.

Add onion, carrot, celery, mushrooms, and garlic to skillet, cover and soften on medium low heat for 5 minutes.

Uncover, add wine and bring to a boil and reduce to almost gone.

Add broth, tomatoes with juices, onions, italian seasoning, cream, lemon juice, hot sauce and red pepper flakes. Crunch up or pulverize the pepperoni slices and add to pan. Add about 1/2 teaspoon pepper and salt to taste. Bring to a simmer.

Transfer liquid carefully to short ribs in dutch oven, mix well

Cover and place in preheated oven at 250°F for 3 1/2 to 4 hours. Check meat, it should be falling off the bone tender.

Remove short ribs carefully from pot to a plate, discarding any bones that fell off. At this point I transfer liquid to a bowl and refrigerate ribs and sauce, covered to allow excess fat in sauce to harden to remove easiy when cold. Usually overnight.

Reheat sauce in fresh clean pan, add basil, parsley and cheese and check for seasoning. If the sauce is too thick add in some beef broth.

Return ribs to sauce.to heat through gently, serve with mashed potatoes or pasta and additional Romano cheese.