Pat the short ribs dry with paper towels, then season generously with salt and black pepper.

In a heavy pot, heat olive oil over medium-high heat. Sear the short ribs for 4-5 minutes on each side until browned. Remove and set aside.

Add more oil if needed, then sauté yellow onion, carrots, and celery for 8-10 minutes until onion is translucent.

Stir in minced garlic and tomato paste; cook for 2-3 minutes until fragrant.

Pour in red wine and bring to a gentle simmer for 5-7 minutes until reduced by half.

Add crushed tomatoes, beef broth, rosemary, thyme, bay leaf, and Parmesan rind; stir to combine.

Nestle the short ribs back into the pot, cover, and place in a preheated oven at 300°F (150°C) for 3-3.5 hours.

Remove ribs and shred meat, discarding bones and fat. Return shredded meat to the sauce.

Optional: Strain the sauce for smoother consistency, then simmer to thicken for 10-15 minutes.

Cook pasta according to package directions; reserve a cup of pasta water before draining.

Combine drained pasta with the ragu, adding reserved pasta water as needed to reach desired consistency.

Serve topped with freshly chopped parsley and grated Parmesan cheese.