Pat dry the boneless short ribs with paper towels, then season generously with salt and pepper. Trim excess fat.

In a large Dutch oven, heat olive oil over medium-high heat. Brown short ribs on all sides for 4-5 minutes and set aside.

Reduce heat and sauté diced onion, celery, and carrot for about 15 minutes until softened.

Add smashed garlic and sauté for another minute. Mix in tomato paste and Worcestershire sauce.

Stir in crushed tomatoes and chicken broth, then return the short ribs to the pot.

Bring to a boil, reduce to low, cover, and simmer for 2.5 to 3 hours.

Boil salted water and cook pappardelle until al dente, reserving some cooking water.

Remove short ribs, shred the meat, and stir in heavy cream and Parmesan cheese.

Mix cooked pappardelle into the ragu until well coated, adding reserved pasta water as needed.

Serve in warm bowls, garnish with extra Parmesan and herbs.