Heat olive oil in a Dutch oven over medium-high heat. Season short ribs with salt and pepper, then sear for 3 minutes on each side until golden-brown. Remove ribs and set aside.

Drain excess fat, leaving some for the base. Sauté diced onions, carrots, and celery for 5 minutes until softened. Add minced garlic and cook for 1 more minute.

Stir in tomato paste and allow to brown slightly. Pour in red wine, scraping up flavorful bits. Let simmer for 5 minutes.

Return short ribs to the pot. Add crushed tomatoes, rosemary, thyme, bay leaves, and parmesan rind. Pour in beef broth and stir to combine.

Bring to a gentle boil, then lower heat and cover. Let simmer for about 3 hours until ribs are fork-tender. Shred meat, discard bones, and mix meat back into the sauce.

Serve over pappardelle pasta or mashed potatoes and top with freshly grated parmesan cheese.