Creating Braised Short Rib Ragu Pasta can be straightforward if you follow these simple steps:

1. Preheat Oven: If using an oven, preheat it to 325°F (160°C).
2. Season Ribs: Generously season the beef short ribs with salt and pepper.
3. Brown the Ribs: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add short ribs and brown on all sides. Remove and set aside.
4. Sauté Vegetables: In the same pot, add onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.
5. Add Wine: Pour in the red wine, scraping the bottom of the pot to deglaze. Bring to a simmer for about 2-3 minutes.
6. Add Remaining Ingredients: Stir in crushed tomatoes, beef broth, tomato paste, thyme, oregano, and the browned short ribs.
7. Simmer: Cover and cook in the oven for 2 hours, or on the stovetop over low heat for the same amount of time, until the meat is tender and falls off the bone.
8. Remove Ribs: Carefully remove the short ribs from the sauce. Shred the meat off the bones; discard the bones and any excess fat.
9. Combine Sauce: Stir the shredded meat back into the sauce and adjust seasoning to taste.
10. Cook Pasta: In a separate pot, bring salted water to a boil and cook pasta according to package instructions. Drain and set aside.
11. Combine Pasta and Ragu: Toss the cooked pasta with the ragu sauce in the pot until evenly coated.
12. Serve: Divide the pasta into bowls, garnishing with fresh basil and grated Parmesan cheese.

These steps will guide you in creating this delicious Braised Short Rib Ragu Pasta effortlessly.