Creating an incredible Short Rib Ragu is simple when you follow these easy steps:

1. Brown the Meat: Heat olive oil in a large saucepan over medium-high heat. Season the short ribs with salt and pepper. Add them to the pan, searing each side until well browned (about 2-3 minutes per side). Remove and set aside.

2. Sauté Vegetables: In the same pan, add onions, carrots, and celery. Sauté for about 5-7 minutes until they become soft and fragrant. Add minced garlic and cook for another minute until golden.

3. Deglaze the Pan: Pour in the red wine, scraping the bottom of the pan to release any browned bits. Allow the wine to reduce for about 5 minutes until it thickens slightly.

4. Add Tomatos and Stock: Stir in the tomato paste, crushed tomatoes, and beef stock. Mix well, ensuring that the tomato paste dissolves.

5. Return Meat to the Pan: Place the seared short ribs back into the sauce. Add the thyme, rosemary, and bay leaf. Season with additional salt and pepper to taste.

6. Simmer: Cover the saucepan and reduce the heat to low. Let it simmer for about 2-3 hours until the meat is fork-tender and falling off the bone. Stir occasionally, making sure it doesn’t stick.

7. Shred the Meat: Once the meat is tender, remove the short ribs from the sauce. Shred the meat using two forks, discarding any excess fat or bones. Return the shredded meat to the sauce and mix well.

8. Cook the Pasta: While the ragu is simmering, cook your pasta according to package directions in salted boiling water until al dente. Drain and rinse under cold water to stop the cooking process.

9. Combine Pasta and Sauce: In a large mixing bowl or saucepan, combine the cooked pasta with the ragu sauce, tossing gently to coat the pasta evenly.

10. Rest: Allow the ragu to sit for 10-15 minutes before serving, as this will help the flavors meld together beautifully.