Preheat your oven to 325°F (160°C). Prepare an oven-safe pot or Dutch oven.

Heat olive oil in the pot over medium-high heat. Season beef short ribs with salt and pepper; brown for 4–5 minutes on each side, then remove and set aside.

Sauté chopped onion, carrots, and celery in the same pot for 5–7 minutes until softened and onion is translucent.

Add minced garlic, cook for 1 minute, then deglaze with red wine, scraping browned bits and simmer for 5–10 minutes.

Stir in crushed tomatoes and beef broth, return short ribs to the pot, and let everything absorb flavors.

Add bay leaf and fresh thyme, then simmer gently. Cover and cook in the oven for about 2 hours until the meat is tender.

Remove pot from the oven, shred the short ribs and return to the sauce.

Cook pasta in salted water until al dente, about 8–10 minutes. Reserve some pasta water, then drain and add it to the ragu.

Gently fold the cooked pasta into the ragu, adding reserved pasta water if needed for consistency.

Plate the pasta, top with grated Parmesan cheese and sprinkle with chopped parsley. Serve warm and enjoy.