Add oil to a 5 qt Dutch oven over medium heat. Season the short ribs with salt and pepper and add them to the Dutch oven. Cook until browned on all sides, about 10-12 minutes. Removed the ribs and set aside. Remove and discard all but 1 tbs of the rendered fat in the Dutch oven.
Add the carrots, celery, onion and shallots and cook until softened, about 10 minutes.
Add the garlic, flour and tomato paste. Stir to combine. Add the port and scrape up all of the brown bits on the bottom. Add the red wine and simmer until the liquid has reduced by half, about 10 minutes.
Assemble the herbs in a cheesecloth bag. Add the bag and the beef stock. Stir to combine.
Add the ribs back to the dutch oven. Add enough water to raise the liquid to near the top of the ribs. Cover and bake at 325°F for three hours.
Rub the potatoes with a little canola oil and season with kosher salt. Bake the potatoes at 350°F for one hour.
Remove the potatoes from the oven. When cool enough to handle, peel the potatoes and discard the peels. Run the potatoes through a ricer or thoroughly mashed using a potato masher.
Stir in egg yolks. Stir in the flour. Transfer the mixture to a floured cutting board and kneed. Periodically sprinkle the mixture with additional flour as needed. The dough has enough flour when it is no longer sticky.
Cut the dough into four pieces. Roll each piece into a log ½" in diameter. Cut the logs into 1" pieces and transfer the pieces to a well-floured baking sheet.
Gently roll each piece of dough diagonally across a gnocchi board. Return the gnocchi to the floured baking sheet.
Remove the ribs. When cool enough to handle, cut the meat off the ribs and remove any remaining fat. Remove any fat floating in the Dutch oven. Chop the meat and return it to the Dutch oven. Simmer for 20 - 30 minutes.
Add 2 tbs of kosher salt to a large pot of water and bring to a boil. Gently drop the gnocchi into the boiling water and cook until they float, about 2 - 3 minutes. Remove the gnocchi and plate. Top with ragu and shaved pecorino romano and serve.