Preheat your oven to 325°F (163°C).

Pat the bone-in short ribs dry and season with kosher salt and black pepper. In a large Dutch oven, heat vegetable oil over medium-high heat and sear each side of the ribs for about 3 minutes until browned. Transfer them to a plate.

In the same pot, add diced onions, carrots, and celery. Sauté for about 10 minutes until softened and fragrant.

Stir in minced garlic, tomato paste, oregano, basil, red pepper flakes, thyme, and bay leaves. Cook for 1-2 minutes until aromatic, then pour in the red wine. Scrape bottom to release browned bits and let simmer for about 5 minutes.

Pour in beef broth and crushed tomatoes, then add back the seared ribs. Bring to a gentle simmer, cover, and transfer to the oven. Cook for about 3 hours.

Remove ribs and let cool slightly. Shred the meat using two forks, return to the sauce, and adjust seasonings.

In a large pot, boil salted water and cook the pappardelle until al dente. Reserve a cup of pasta water, drain, then mix pasta with the ragu.

Serve the Braised Short Rib Ragu over pappardelle, garnished with Parmesan, fresh basil, or ricotta.