Steps

• Pat the boneless short ribs dry with paper towels and trim off any excess fat. Season generously with salt and pepper.
• Heat a tablespoon of olive oil in your Dutch oven over medium-high heat. Add the short ribs and brown them on both sides, about 4-5 minutes each, creating a lovely crust.
• Lower the heat and add the diced onion, celery, and carrot to the pot. Sauté gently for about 15 minutes until they soften.
• Stir in the smashed garlic, tomato paste, and Worcestershire sauce. Cook for one minute.
• Pour in the crushed tomatoes and chicken broth, stirring to combine. Return the browned short ribs to the pot.
• Bring the mixture to a boil, then cover and reduce it to a low simmer. Let it cook for 2.5 to 3 hours.
• In a large pot, boil water and add salt. Cook the pappardelle according to package instructions, then drain and save about a cup of pasta water.
• Add the heavy cream and Parmesan cheese to the ragu, stirring until well incorporated. Mix in the cooked pappardelle, adjusting consistency with reserved pasta water.