2 lbs beef short ribs, de-boned and cut into 2-inch cubes

2 tbsp light olive oil

Kosher salt, to taste

Fresh cracked black pepper, to taste

1 cup white onion, finely diced

½ cup celery, finely diced

½ cup carrot, finely diced

4 garlic cloves, minced

2 tbsp tomato paste

1 cup beef or chicken broth

1 ¾ cups (14 oz can) crushed tomatoes

Herb bundle: rosemary, thyme, and parsley stems tied together

2 bay leaves

2 tbsp sherry or red wine vinegar

1 lb pasta (tagliatelle or pappardelle)

Chopped parsley, for garnish

Grated Parmigiano Reggiano, for garnish

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Season the short ribs with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the short ribs in batches until golden brown, about 2-3 minutes per side. Transfer to a plate and set aside.
In the same pot, sauté the onion, celery, carrot, and garlic for 3-4 minutes until softened and fragrant.
Stir in the tomato paste and cook for 2-3 minutes, deepening the color of the paste.
Return the short ribs to the pot and add the broth, crushed tomatoes, herb bundle, and bay leaves. Bring to a simmer, cover slightly ajar, and cook for 2–2½ hours, stirring occasionally, until the beef is fork-tender.
Remove the herb bundle and bay leaves. Shred the beef using two forks directly in the pot. Stir in the vinegar and adjust seasoning with salt and pepper. If the sauce needs thickening, simmer uncovered for a few minutes.
While the ragu simmers, cook the pasta until al dente. Drain and toss with the ragu to coat well.
Serve the ragu over the pasta, garnished with parsley and grated Parmigiano Reggiano.

You can substitute bone-in short ribs for boneless. Just remember to remove the bones when shredding the beef.

If desired, replace some of the broth with red wine for a richer flavor.

Add bell peppers or mushrooms for a deeper vegetable flavor.

For a spicy kick, stir in red pepper flakes while cooking the aromatics.