Step 1: Brown the Short Ribs
• Preheat Dutch Oven: Heat the olive oil in a large Dutch oven over medium-high heat.
• Season and Brown: Season the short ribs with salt and pepper. Add them to the pot and brown on all sides, about 4–5 minutes per side. Remove the ribs from the pot and set aside.

Step 2: Sauté the Vegetables
• Cook Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5–7 minutes, or until the vegetables are softened. Add the minced garlic and cook for an additional minute.

Step 3: Deglaze and Build the Ragu
• Add Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce by half, about 5–7 minutes.
• Add Remaining Ingredients: Stir in the crushed tomatoes, beef broth, tomato paste, dried thyme, dried oregano, bay leaf, and the browned short ribs. Bring the mixture to a gentle simmer.

Step 4: Slow Cook the Ragu
• Cover and Cook: Cover the Dutch oven and transfer it to a preheated oven at 325°F (165°C). Cook for about 2–2.5 hours, or until the short ribs are tender and easily fall apart.

Step 5: Prepare the Pappardelle
• Cook Pasta: About 15 minutes before the ragu is done, cook the pappardelle pasta according to package instructions in a large pot of salted boiling water. Drain and set aside.

Step 6: Finish the Ragu
• Shred Meat: Once the short ribs are tender, remove them from the pot and shred the meat, discarding the bones and any excess fat. Return the shredded meat to the sauce and stir to combine. Adjust seasoning with salt and pepper if needed.

Step 7: Serve
• Combine: Toss the cooked pappardelle with the ragu in the Dutch oven or serve the ragu over the pasta on individual plates.
• Garnish: Garnish with chopped fresh parsley and grated Parmesan cheese before serving.