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Pat the short ribs dry with paper towels and season all over with kosher salt and black pepper.
Heat olive oil in a Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 2 to 3 minutes per side. Transfer to a plate.
Reduce heat to medium. Add carrots, celery, and onion to the pot and sauté until softened, about 7 minutes.
Stir in garlic and tomato paste. Cook until fragrant and slightly darkened, about 1 minute.
Pour in red wine and scrape up any browned bits from the bottom. Simmer until slightly reduced, about 5 minutes.
Add passata, beef broth, soy sauce, thyme, and bay leaf. Return the short ribs and juices to the pot. Bring to a boil.
Reduce to a gentle simmer, partially cover, and cook for 3 to 3 ½ hours until the meat is fork-tender.
Transfer short ribs to a baking sheet. Discard thyme stems and bay leaf. Remove meat from bones and shred. Return shredded beef to the sauce.
Skim excess fat from the surface. Stir in heavy cream and grated Parmesan cheese.
Bring a large pot of salted water to a boil. Cook pappardelle until al dente. Drain.
Add pasta to the sauce and toss gently to combine. Serve garnished with parsley and additional Parmesan.