Ingredients:

3 lbs bone-in short ribs
Salt and pepper, to taste
2 tbsp olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
2 tbsp tomato paste
1 cup red wine
1 can (28 oz) crushed tomatoes
2 cups beef broth
1 bay leaf
1 tsp dried thyme
1 tsp dried rosemary
Fresh parsley, for garnish
Parmesan cheese, for serving
Cooked pasta, for serving

Directions:

Preheat Oven: Preheat your oven to 325°F (163°C).
Season and Brown Short Ribs: Season the short ribs generously with salt and pepper. In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Add the short ribs and brown on all sides, about 10 minutes. Remove the short ribs and set them aside.
Cook Vegetables: In the same pot, add the diced onion, carrots, and celery. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute.
Add Tomato Paste and Wine: Stir in the tomato paste and cook for 2 minutes. Pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom.
Combine with Sauce: Add the crushed tomatoes, beef broth, bay leaf, thyme, and rosemary. Stir to combine all ingredients.
Cook in Oven: Return the short ribs to the pot, ensuring they are submerged in the sauce. Bring to a simmer, then cover the pot and transfer it to the preheated oven.
Slow Cook: Cook for 2.5 to 3 hours, or until the short ribs are tender and falling off the bone.
Shred Meat and Serve: Remove the pot from the oven and discard the bay leaf. Remove the short ribs and shred the meat, discarding the bones and any excess fat. Return the shredded meat to the pot and stir it into the sauce. Serve the beef ragu over cooked pasta, garnished with fresh parsley and grated Parmesan cheese.