Step 1: Sear the Short Ribs : Pat the short ribs dry with paper towels, then season generously with salt and pepper. In a large heavy pot or Dutch oven, heat olive oil over medium-high heat. Brown the ribs on all sides (about 3–4 minutes per side). Remove and set aside.

Step 2: Sauté Aromatics : In the same pot, add onion, carrot, and celery. Cook until softened and slightly golden, about 5 minutes. Stir in minced garlic and tomato paste, cooking for 1 minute to deepen flavor.

Step 3: Deglaze with Red Wine ; Pour in red wine, scraping up the browned bits from the bottom of the pot. Simmer for 2–3 minutes to allow the alcohol to cook off.

Step 4: Add Tomatoes and Herbs : Add crushed tomatoes, beef broth, rosemary, bay leaves, and thyme. Return the short ribs to the pot, nestling them into the sauce.

Step 5: Slow-Braise the Ragu ; Cover with a lid and reduce heat to low. Simmer gently for 2 to 2½ hours, stirring occasionally, until the short ribs are tender and easily fall apart with a fork.

Step 6: Shred and Combine : Remove the ribs and discard bones. Shred the meat using two forks, discarding any excess fat. Return the shredded meat to the sauce and simmer uncovered for another 10–15 minutes until thickened.

Step 7: Cook the Pappardelle : In a large pot of salted boiling water, cook the pappardelle until al dente. Drain and reserve ½ cup of pasta water.

Step 8: Toss and Finish : Add the cooked pasta to the sauce. Toss with butter and a splash of reserved pasta water for a silky texture. Adjust seasoning as needed.