For the Short Rib Ragu:

• 3 lbs bone-in beef short ribs
• Salt and black pepper to taste
• 3 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 5 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup dry red wine
• 1 can (28 oz) crushed tomatoes
• 2 cups beef broth
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
• 2 teaspoons fresh rosemary, minced (or 1 teaspoon dried rosemary)
• 2 bay leaves
• 1/2 teaspoon crushed red pepper flakes (optional)

For Serving:

• 1 lb pappardelle pasta or pasta of choice
• Freshly grated Parmesan cheese, for serving
• Chopped fresh parsley, for garnish