Step 1: Prep the Short Ribs

1. Pat the short ribs dry with paper towels.
2. Season generously with salt and black pepper on all sides.

Step 2: Sear the Short Ribs

1. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the short ribs, browning them on all sides (about 3–4 minutes per side).
3. Remove the ribs and set them aside on a plate.

Step 3: Sauté the Vegetables

1. In the same pot, add diced onion, carrot, and celery. Sauté over medium heat until softened, about 5–7 minutes.
2. Add the minced garlic and cook for 1 minute, stirring constantly to avoid burning.

Step 4: Deglaze the Pot

1. Pour in 1 cup of red wine, scraping up any browned bits from the bottom of the pot.
2. Let the wine simmer for 3–4 minutes, reducing slightly.

Step 5: Add the Tomatoes and Herbs

1. Stir in the crushed San Marzano tomatoes and 1 cup of beef broth.
2. Add the rosemary, thyme, and bay leaf. If you like a hint of heat, sprinkle in red pepper flakes.

Step 6: Braise the Short Ribs

1. Return the browned short ribs to the pot, nestling them into the sauce.
2. Bring the mixture to a gentle simmer, then cover the pot with a lid.
3. Reduce the heat to low and cook for 2–3 hours, stirring occasionally. The ribs are ready when the meat is fork-tender and falling off the bone.

Step 7: Shred the Meat

1. Remove the short ribs from the pot. Discard the bones and shred the meat using two forks.
2. Return the shredded meat to the sauce, stirring to combine.

Step 8: Adjust the Seasoning

1. Taste the ragu and season with salt and pepper as needed.
2. For added depth, stir in 1 tablespoon of balsamic vinegar, if desired.

Step 9: Serve and Garnish

1. Pair the short rib ragu with pasta (pappardelle is ideal), creamy polenta, or crusty bread.
2. Garnish with freshly grated Parmesan cheese and chopped parsley.