1. 1. Season the short ribs generously with salt and pepper.

2. 2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until browned, about 4-5 minutes per side. Remove the short ribs from the pot and set aside.

3. 3. Reduce the heat to medium and add the onions, carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.

4. 4. Add the garlic and cook for 1 minute, until fragrant.

5. 5. Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes.

6. 6. Stir in the diced tomatoes, beef broth, tomato paste, thyme, oregano, and bay leaf. Bring the mixture to a simmer.

7. 7. Add the seared short ribs back to the pot, cover, and reduce the heat to low. Simmer for 2-3 hours, or until the meat is very tender and falling off the bone.

8. 8. Remove the short ribs from the pot and shred or chop the meat, discarding any bones or connective tissue.

9. 9. Add the shredded beef back to the pot and stir to combine. Taste and adjust seasoning with salt and pepper as needed.

10. 10. Meanwhile, cook the pasta according to the package instructions until al dente. Drain and add the pasta to the ragu sauce, tossing to coat.

11. 11. Serve the Braised Short Rib Ragu Pasta hot, garnished with grated parmesan cheese and chopped fresh parsley.