1. Preheat oven to 325°F.

2. Season the short ribs with salt and pepper.

3. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Transfer the short ribs to a plate.

4. Reduce the heat to medium, add the onion to the pot, and cook for 5 minutes, stirring occasionally, until softened.

5. Add the garlic and cook for 1 minute, until fragrant.

6. Pour in the crushed tomatoes and beef broth. Add the bay leaves and thyme. Bring the mixture to a simmer.

7. Return the seared short ribs and any accumulated juices to the pot. Cover and transfer to the preheated oven.

8. Braise the short ribs in the oven for 2-2.5 hours, or until the meat is very tender and falling apart.

9. Remove the pot from the oven and transfer the short ribs to a cutting board. Shred the meat using two forks.

10. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain the pasta and return it to the pot.

11. Add the shredded short rib meat and the braising liquid to the pasta. Toss to combine.

12. Serve the braised short rib ragu pasta hot, garnished with freshly grated Parmesan cheese.