Add the olive oil to a large, heavy-bottomed pot over medium-high heat. Pat the surface of the beef short ribs dry and season with salt and pepper. Once the oil is hot, add the short ribs and brown for 3-4 minutes per side. Transfer to a plate and set aside.

Add the soffritto (carrots, onion, and celery) to the pot, seasoning with salt and pepper. Cook until deeply browned, about 15-20 minutes.

Add the garlic to the pot and cook until fragrant, about 1-2 minutes. Stir in the tomato paste and cook for 2-3 minutes until browned.

Pour the red wine into the pot, scraping up any browned bits. Cook for 3-4 minutes until the wine is almost absorbed.

Tie the herbs together and add to the pot with bay leaves and parmesan rind. Add crushed tomatoes, beef broth, and browned short ribs. Bring to a boil, then reduce heat to low and simmer for 2 ½ – 3 hours until the short ribs are tender.

Transfer the short ribs to a plate, remove and discard the herbs and rind. Shred the short ribs and return to the pot.

Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Stir the heavy cream and parmesan into the ragu. Add the cooked pasta to the ragu, tossing to coat. Adjust consistency with reserved pasta water if needed.

Serve the short rib ragu pappardelle in bowls, topped with additional parmesan and herbs.