In a large Dutch oven, heat olive oil over medium-high heat. Add the short ribs and sear until browned on all sides, about 3-4 minutes per side. Remove the ribs and set aside.

Sauté Vegetables

In the same pot, add chopped onions, carrots, and celery. Sauté for about 5-7 minutes until softened. Add minced garlic and cook for another minute.

Deglaze with Wine

Pour in the red wine, scraping the bottom of the pot to deglaze. Bring to a simmer and let it reduce for about 5 minutes.

Add Remaining Ingredients

Stir in the beef broth, diced tomatoes, bay leaves, thyme, and the seared short ribs. Bring to a boil.

Braise the Ribs

Reduce heat to low, cover, and let it braise for 2-3 hours, or until the meat is tender and falling off the bone.

Cook the Pasta

About 15 minutes before serving, cook the pasta according to package instructions until al dente. Drain and set aside.

Combine Pasta and Ragout

Remove the short ribs from the pot, shred the meat, and return it to the pot. Stir to combine. Adjust seasoning with salt and pepper.

Serve

Toss the pasta with the ragout. Serve hot, garnished with grated Parmesan cheese.