Season the short ribs generously with salt and pepper on all sides.

Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.

Sear the short ribs 3 to 4 minutes per side, until a deep brown crust forms, working in batches so they brown rather than steam.

Remove the ribs, then add the onion, carrot and celery to the same pot and cook 5 minutes until softened.

Stir in the garlic and cook 30 seconds until fragrant.

Pour in the wine, scraping the browned bits from the pot bottom with a wooden spoon.

Add the tomatoes, broth and bay leaves, return the short ribs to the pot, and bring to a simmer.

Cover, reduce heat to low, and braise 2.5 to 3 hours, until the meat pulls apart with a fork with no resistance.

Remove the ribs, shred the meat off the bone, and discard the bones and bay leaves.

Return the shredded meat to the sauce and simmer uncovered 10 minutes to thicken, until the sauce coats the back of a spoon.

Cook the pappardelle in salted boiling water until al dente, then drain, reserving 1/2 cup of the pasta water.

Toss the pasta with the ragu, loosening with pasta water as needed, and finish with grated Parmesan.