Heat olive oil in a Dutch oven over medium-high heat. Season the short ribs generously with salt and pepper. Place them in the hot oil and let them sear without moving for a few minutes.

This step is where the magic begins. That deep brown crust builds flavor that will carry through the entire dish.

Once browned on all sides, remove the ribs and set them aside.

In the same pot, add chopped onion, carrots, and celery. Stir gently and let them cook until softened and slightly golden.

This mixture creates a natural sweetness that balances the richness of the meat.

Add garlic and tomato paste, stirring until fragrant and slightly caramelized.

Pour in the red wine and use your spoon to scrape up all the browned bits from the bottom of the pot. This step adds incredible depth.

Let the wine reduce slightly, then add crushed tomatoes, beef broth, oregano, and thyme.

Return the short ribs to the pot, nestling them into the sauce.

Cover the pot and let it simmer gently on low heat for about 2 to 2.5 hours.

This is where patience pays off. The meat slowly becomes tender, the sauce thickens, and all the flavors come together beautifully.

Remove the short ribs from the pot. They should be so tender that they fall apart easily.

Shred the meat with a fork, discard the bones, and return the meat to the sauce.

Let it simmer uncovered for another 15–20 minutes.

Bring a large pot of salted water to a boil. Cook your pasta until al dente.

Before draining, reserve a small cup of pasta water.

Add the pasta directly into the sauce. Toss gently, adding a splash of pasta water if needed to loosen the sauce.

Serve hot, topped with fresh parsley and grated Parmesan.