Preheat your oven to 325°F (160°C).

In a heavy Dutch oven, heat olive oil over medium-high heat and brown the short ribs on all sides for 4-5 minutes each.

Sauté diced onion, carrots, and celery in the same pot for 5-7 minutes until softened and onion is translucent.

Add minced garlic and cook for an additional minute, then deglaze with red wine and simmer for 5-10 minutes until reduced by half.

Stir in crushed tomatoes and beef broth, return short ribs, add bay leaf and thyme, and bring to a gentle simmer.

Cover and braise in the oven for about 2 hours, checking for tenderness.

Remove the short ribs, shred the meat, and return to the sauce.

Cook pasta according to package directions; drain and don't rinse.

Toss cooked pasta in the ragu until well-coated; taste and adjust seasoning if necessary.

Serve warm, garnished with grated Parmesan and parsley.