In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Season the beef short ribs generously with salt and pepper, then add them to the hot pot. Sear for 3-4 minutes on each side until browned, then remove and set aside.

In the same pot, reduce heat to medium and add chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened, then add minced garlic and cook for another minute.

Pour in 1 cup of red wine, scraping up browned bits from the pot and simmer for 5-7 minutes until the wine reduces slightly.

Stir in crushed tomatoes, beef broth, and tomato paste along with oregano, thyme, and bay leaf. Return the browned ribs to the pot.

Cover and reduce heat to low, allowing the ragu to braise for 2.5 to 3 hours until the meat is tender.

About 15 minutes before the ragu is ready, boil salted water in a large pot. Cook pasta until al dente, typically 8-10 minutes, and reserve 1 cup of pasta water before draining.

Once ribs are tender, shred the meat from the bones and return it to the ragu, adjusting thickness with reserved pasta water.

Toss the cooked pasta with the ragu in the pot until evenly coated, plate, and garnish with parsley and Parmesan cheese.