Slowly Braised Short Rib Ragu

Pat the beef short ribs completely dry with paper towels

Season the short ribs generously with kosher salt and ground black pepper on all sides

Heat 2 tablespoons olive oil in a large, heavy-bottomed pot over medium-high heat

Add the seasoned short ribs and sear for 3-4 minutes per side, until they develop a deep golden-brown crust

Remove the seared short ribs and set aside on a plate

Add the remaining tablespoon of olive oil to the same pot

Add the diced onion, carrots, and celery and cook, stirring occasionally, until the vegetables are deeply caramelized and rich brown in color

Add the minced garlic and cook until fragrant and golden

Add the tomato paste and cook, stirring constantly, until it deepens to a dark rust-red color and develops a rich aroma

Pour in the dry red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot

Let the wine simmer to cook off some of the alcohol

Add the diced San Marzano-style tomatoes, beef broth, bay leaves, parmesan rind, chopped rosemary, thyme, and sage

Return the browned short ribs to the pot

Bring the mixture to a gentle simmer, then reduce the heat to low

Cover and simmer slowly, stirring occasionally, until the short ribs are incredibly tender and nearly falling apart

Remove the short ribs from the pot and carefully shred the meat using two forks, discarding the bones and any excess fat

Remove and discard the bay leaves and parmesan rind

Return the shredded meat to the sauce and stir in the heavy cream

Season with additional salt and pepper to taste

Cook the pappardelle noodles according to package directions until al dente

Before draining, reserve 1 cup of the starchy pasta cooking water

Add the cooked pappardelle to the ragu sauce and toss to combine, using the reserved pasta water to adjust the sauce's consistency as needed

Serve immediately, garnished with freshly grated Parmigiano-Reggiano cheese and chopped fresh parsley