Season the beef short ribs with salt, black pepper, and fresh thyme. In a large pot, heat olive oil over medium-high heat and sear the beef on all sides until browned. Remove the beef and set aside.

Sauté the Vegetables

In the same pot, add diced onions and sauté until translucent, about 5 minutes. Add minced garlic and sliced mushrooms, cooking until the mushrooms are browned and softened.

Deglaze and Build the Broth

Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Add the beef broth and return the short ribs to the pot. Bring to a simmer.

Cook the Beef

Cover the pot and let the beef cook on low heat for about 2.5 to 3 hours, or until tender and falling off the bone.

Cook the Pappardelle

In a separate pot, bring salted water to a boil. Add the fresh pappardelle pasta and cook according to package instructions until al dente, about 3-4 minutes. Drain and set aside.

Combine and Serve

Once the beef is cooked, remove it from the pot and shred it. Stir in the bloomsdale spinach until wilted. Add the cooked pappardelle and shredded beef back into the pot, tossing gently. Serve hot, garnished with grated parmesan cheese.