Recipe Prep: Preheat the oven to 300°F. Pat the short ribs dry with a paper towel. Generously season them with kosher salt and cracked black pepper on all sides. This helps to draw out moisture and ensures a flavorful crust during searing.

1. Briefly preheat a Dutch oven over medium-high heat. Add olive oil and swirl the pot to coat the bottom. Add short ribs to the pot. [You may need to sear them in batches to avoid overcrowding, which can result in steaming rather than searing.] Sear the meat on all sides until browned and caramelized, about 2 to 3 minutes per side. Remove the short ribs to a plate and set it aside.
2. Without washing the pan, add the chopped onion, carrot and celery. Sauté until the vegetables are softened and beginning to brown (about 5 minutes).
3. Add tomato paste, garlic, thyme, rosemary and oregano. Stir and cook for 1 minute. Pour red wine into the pot to deglaze it, scraping any browned bits from the bottom with a wooden spoon. Simmer for 1 minute, or until the wine has reduced slightly.
4. Add crushed tomatoes, beef broth, bay leaves, and salt and pepper to taste. Bring the sauce to a simmer, then add the short ribs back to the pot. Make sure to push the short ribs down into the sauce as much as possible.
5. Cover the Dutch oven with a lid and transfer it to the oven. Bake for 1 hour, then flip the short ribs over and cook for 1 hour more. Remove the lid, stir, and return the short ribs to the oven for another 30 minutes, or until the meat is fall-off-the-bone tender. Remove the bay leaves and bones. Shred the short ribs. Cover the pot to keep the sauce warm. 
6. Just before serving: Prepare the pappardelle. Add the noodles to a pot of heavily salted boiling water and gently stir. Cook the pasta al dente according to package directions (about 9 minutes). Drain the noodles well. Add the pappardelle to the pot of short rib ragu. With a pair of tongs, gently toss to combine.
7. Serve this dish with ricotta cheese, grated Parmesan, and freshly-chopped Italian parsley.