Preparation and Searing

1. Preheat your oven to 300-325°F (150-165°C). Pat the short ribs dry and season them with salt and black pepper.
2. Heat olive oil in a Dutch oven over medium-high heat. Sear the short ribs in batches until browned on all sides.
3. Remove the short ribs and set aside. Add onion, carrot, and celery to the pot with a pinch of salt, cooking until softened and golden.
4. Add minced garlic and stir for one minute. Incorporate tomato paste and cook for 1-2 minutes to deepen the flavor.

Braising the Beef

1. Pour in crushed tomatoes and beef broth, scraping up any browned bits. Add bay leaf and herbs.
2. Nestle the short ribs back into the sauce. Bring to a gentle simmer, cover, and transfer to the oven.
3. Braise for 3 to 3.5 hours, checking occasionally until the meat is tender and shreds easily.

Finishing the Ragu

1. Once the beef is done, remove it from the sauce, shred, and stir it back into the pot.
2. Lower the heat, stir in a splash of cream, and a handful of grated Parmesan. Adjust salt and pepper to taste.

Cooking Pasta

1. Cook pappardelle in well-salted water until just tender. Reserve a mug of pasta water before draining.
2. Toss pappardelle directly with the ragu sauce, adding a splash of reserved pasta water if needed to help the sauce cling.