Preheat your oven to 325°F (160°C).

In a large Dutch oven, heat olive oil over medium-high heat. Season beef short ribs with salt and pepper, brown them on all sides for 4-5 minutes. Set aside.

Add diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened. Add minced garlic, cooking for one more minute.

Pour in one cup of red wine, deglaze the pot, and let it simmer and reduce by half for about 5-10 minutes.

Stir in crushed tomatoes and beef broth, return short ribs, add bay leaf and thyme. Bring to a gentle simmer, cover the pot.

Transfer the Dutch oven to the oven and braise for about 2 hours.

Remove the short ribs, shred the meat from the bones, and return the beef to the pot.

In a large pot, boil salted water and cook your pasta until al dente. Drain, reserving a cup of pasta water.

Toss cooked pasta with the ragu, adding reserved pasta water if needed. Adjust seasoning as necessary.

Serve in warm bowls, sprinkle with grated Parmesan cheese and garnish with parsley.