Simmer butter (as little or as much as you want) over medium heat with minced garlic and shallots.
Add mushrooms and cook for a few minutes.
Season to taste.
Pour in a little white wine to deglaze, and reduce by half.
Add leftover short ribs; toss to combine.
Add heavy cream, fresh rosemary and thyme (or your favorite herbs), and lower heat to simmer.
Meanwhile, put on a pot of salted water to boil for your favorite pasta (I used orecchiette).
Add a few dashes of fish sauce to cream sauce, continue cooking.
Add some grated Parmesan to the sauce, stir to combine, and continue reducing, tasting occasionally for seasoning.
Once pasta is al dente, add to sauce and toss to coat evenly. Add some pasta water if needed.
Serve with grated Parmesan.