Preheat the Dutch oven over medium-high heat. Season the short ribs with salt and pepper.

Add olive oil to the pot and brown the short ribs on all sides, about 8-10 minutes. Remove and set aside.

In the same pot, add onion, carrots, and celery. Cook until softened, about 5-7 minutes.

Stir in the garlic and cook for an additional minute until fragrant.

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it reduce by half, about 5 minutes.

Add crushed tomatoes, beef broth, oregano, and basil. Return the short ribs to the pot.

Bring to a simmer, cover, and reduce heat to low. Cook for 2-2.5 hours until the meat is tender.

In a separate pot, bring salted water to a boil. Cook the pappardelle according to package instructions until al dente.

Drain and set aside, reserving some pasta water.

Once the short ribs are tender, remove them from the pot. Shred the meat and return it to the sauce. Adjust seasoning if necessary.

If the sauce is too thick, add reserved pasta water to reach desired consistency.

Toss the cooked pappardelle with the ragu. Serve topped with grated parmesan and chopped parsley.