Instructions

1. Dry the short ribs with paper towels and then season on all sides with salt and pepper. Add the olive oil to a 5 quart dutch oven over medium-high heat. Once the oil is hot, add the short ribs in a single layer, leaving room around each short rib to promote proper searing. This step will have to be done in 2-3 batches. Sear the short ribs until brown and caramelized on all sides and then set aside on a plate, covered with aluminum foil to keep warm.
2. Drain the fat from the pot, keeping about 2 tablespoons. Add the onions, carrots, and celery along with 1 teaspoon of salt and black pepper to taste. Cook the vegetables until very tender, about 10 minutes, stirring occasionally. Add the garlic, rosemary and thyme, stir, and cook 1-2 minutes longer.
3. Deglaze the pot with the wine, stirring to get all the brown bits off the bottom of the pot. Let the wine reduce for 2-3 minutes, then pour in the beef broth and crushed tomatoes, stirring to combine.
4. Add short ribs back to the pot. Bring the sauce to a simmer and then cover and cook for 3 hours, stirring occasionally. Remove the short ribs to a board and let cool slightly.
5. Shred the short ribs, discarding any fat, then stir back into the sauce. We like to let the sauce sit, uncovered, for 30 minutes and then skim some of the fat off the top. Alternately, you can make the sauce a day ahead of time, let cool completely and then refrigerate overnight. Before warming up again, remove any solid fat that has formed on the top of the sauce.
6. Cook the pappardelle according to the package directions, drain and add to the sauce. Stir in the heavy cream (if using). Toss the pasta in the sauce and let simmer for 5 minutes to blend the flavors.
7. Serve with grated parmesan cheese and fresh, chopped parsley for garnish.