Making Braised Short Rib Ragu Pasta involves several simple steps that guide you to deliciousness:

1. Preheat your Oven: Start by preheating your oven to 325°F (160°C).

2. Brown the Short Ribs: Heat olive oil in a large Dutch oven over medium-high heat. Season the short ribs with salt and pepper. Brown the ribs on all sides, approximately 4-5 minutes per side. Remove and set aside.

3. Sauté Vegetables: In the same pot, add the diced onion, carrots, and celery. Cook until soft, around 5-7 minutes. Stir in minced garlic and cook for an additional minute.

4. Deglaze with Wine: Pour in the red wine, scraping up any brown bits. Bring to a simmer and let it reduce by half, about 5-10 minutes.

5. Add Tomatoes and Broth: Mix in the crushed tomatoes and beef broth. Return the short ribs to the pot.

6. Season the Sauce: Add the bay leaf and thyme. Stir well, and bring the mixture to a gentle simmer.

7. Braise in the Oven: Cover the Dutch oven and transfer it to the preheated oven. Cook for about 2 hours, or until the meat is tender and falls off the bone.

8. Shred the Meat: Remove the pot from the oven. Take out the short ribs and, once cool enough to handle, shred the meat off the bones. Discard the bones and return the meat to the pot.

9. Cook the Pasta: In a large pot, bring salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.

10. Combine the Pasta and Ragu: Toss the cooked pasta in the ragu until well coated. Adjust seasoning with salt and pepper as needed.

11. Serve: Plate the pasta, top with grated Parmesan cheese, and garnish with chopped parsley.

These steps will lead you to an incredible Braised Short Rib Ragu Pasta that is sure to impress.