Prepare the Short Ribs: Pat the short ribs dry, season with salt and black pepper, heat olive oil in a Dutch oven, and sear ribs for 3-4 minutes on each side until browned. Set aside.

Sauté the Vegetables: In the same pot, add more olive oil if needed and cook diced onions, carrots, and celery for 8-10 minutes until softened.

Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.

Deglaze with Red Wine: Pour in dry red wine, scrape browned bits from the pot and let it simmer for 5-7 minutes.

Combine the Ragu Ingredients: Stir in canned crushed tomatoes, beef broth, rosemary, thyme, and bay leaf. Add the seared short ribs and bring to a gentle simmer.

Slow Cook to Perfection: Cook the ragu for 3 to 3.5 hours at 325°F in the oven or on low heat on the stovetop, stirring occasionally.

Shred the Meat: Remove ribs, shred meat from bones, and return to sauce. Strain sauce if desired.

Thicken the Sauce: Simmer uncovered for 15-20 minutes to thicken, adjusting seasonings to taste.

Cook the Pasta: Boil salted water, cook pasta according to package instructions, then drain, reserving some pasta water.

Combine and Serve: Toss cooked pasta with ragu, adding reserved pasta water if needed. Garnish with parsley and Parmesan cheese.