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Pat ribs dry and season with a little bit of salt, pepper and a drizzle of olive oil.
Sear ribs on all sides until browned (8–10 minutes).
Remove ribs and set aside.
In the same pot, lower heat to medium, Add onion, carrots, and celery. Cook for about 7-8 minutes until softened.
Add garlic and cook 1 minute.
Add tomato paste, cook until it darkens about minutes.
Pour in red wine, scrape up brown bits, and simmer 3–4 minutes to reduce.
Add crushed tomatoes, beef broth, rosemary, thyme, bay leaves, sugar, and parm rind if using.
Return the short ribs to the pot.
Bring to a simmer, cover, and cook on low for 3 hours, until ribs are tender and fall apart.
Remove the ribs, discard bones and any large fat pieces, Shred the meat and return to the pot.
Simmer uncovered 10–15 minutes to thicken.
Taste and adjust if it needs more salt, pepper, sugar if needed.
In the meantime, cook pappardelle in salted boiling water until just al dente, Transfer pasta directly into the pot with the ragú. Add a splash of pasta water, Gently toss until everything is well combined and enjoy!