• Preheat oven to 325F (165C).

Season and sear the meat

• Season short ribs on all sides with kosher salt and fresh cracked black pepper.
  3-4 lbs bone in short rib, 2 teaspoons kosher salt, ¼ teaspoon freshly-cracked black pepper
• Heat oil in a large oven-safe pot or Dutch oven over medium-high heat. Once oil is shimmering, sear meat on every side until deep golden brown. Do this in batches if all of your meat does not fit in your pot (I usually do mine in 2 batches, about 2-3 minutes per side).
  1 Tablespoon olive or avocado cooking oil
• Remove seared meat to a plate and set aside. If there’s more than ¼ cup of rendered fat, spoon off the excess but the drippings are necessary for cooking our veggies and building a flavorful base.

Prepare the sauce

• Reduce stovetop heat to medium and add onion and carrot to the pot and cook, stirring frequently, until softened and translucent.
  1 cup yellow onion, ¾ cup carrot
• Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomato paste and sugar and cook until tomato paste deepens in color (about 1-2 minutes).
  2 Tablespoons garlic, 3 Tablespoons tomato paste, 1 Tablespoon granulated sugar

Deglaze the pan

• Slowly drizzle in wine, stirring and scraping the bottom of the pan to incorporate any brown bits on the bottom. Cook until the wine has reduced by about half, about 3-4 minutes.
  ½ cup dry red wine

Add tomatoes and seasonings

• Add the tomatoes and spices (basil, oregano, dried thyme – if using fresh save to add later, salt, and paper) and stir to combine, crushing/breaking up the tomatoes with your spoon as you stir.
  28 oz whole peeled tomatoes, 2 teaspoons dried basil, ½ teaspoon dried oregano, 1 teaspoon dried thyme or 1 bunch fresh thyme, 1 teaspoon table salt, ¼ teaspoon black pepper
• While stirring, drizzle in broth.
  2 cups beef broth
• Return the seared short ribs (and any juices) to the pot, submerging the meat as best you can. Submerge bay leaves and parmesan rind, if using. If you are using fresh thyme, add this here and tuck it into the sauce as well.
  2 dried bay leaves, Parmesan rind

Return the meat and braise

• Cover the pot with its lid and transfer to the center rack of your preheated 325F (165C) oven for 2 ½ - 3 hours. It’s finished when the meat is super tender, easily shreds with a fork, and falls right off the bones.

Shred and finish

• Remove the ribs to a cutting board and shred the meat, separating out and discarding any fat or tough tissue and bones (or save the bones to make a broth later). Remove and discard bay leaves and thyme stems (if you used fresh) and parmesan rind. Return the shredded meat to the pot and place over low heat.

Cook pasta and combine

• Cook pasta, according to package instructions, in well-salted water, reserving about a cup of the pasta water (you won’t need all of it) after cooking.
  12 oz pasta
• Drain the pasta and add into the pot with the meat along with a splash (about 2 Tablespoons) of pasta water. Simmer for several minutes until the sauce clings to the noodles (about 5 minutes) and serve.