Season the beef short ribs generously with kosher salt and allow to sit for about 15 minutes.

In a large braiser or Dutch oven, heat light olive oil over medium-high heat and sear the short ribs for 8–10 minutes until browned.

Sauté diced white onion, celery, and carrot in the same pot for 3–4 minutes until softened, then add minced garlic for an additional minute.

Incorporate tomato paste into sautéed vegetables and cook for 2–3 minutes.

Deglaze with dry red wine, scraping the browned bits, and simmer for 3–5 minutes.

Return the seared short ribs to the pot and add broth and crushed tomatoes, ensuring the ribs are submerged.

Add the herb bundle and bay leaves; cover and simmer on low heat for 2 to 2.5 hours until tender.

Once tender, shred the meat in the pot and stir back into the sauce, adjusting seasoning with vinegar if desired.

Cook pasta according to package instructions and mix with a portion of the Short Rib Ragù before serving.

Garnish with chopped parsley and grated Parmigiano Reggiano before serving.