1. 1. Season the short ribs with salt and pepper.

2. 2. 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. Remove the short ribs from the pot and set aside.

3. 3. Reduce the heat to medium and add the onions, carrots, and celery to the pot. Sauté for 5-7 minutes, until the vegetables are softened.

4. 4. Add the garlic and sauté for 1 minute, until fragrant.

5. 5. Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot.

6. 6. Add the crushed tomatoes, tomato paste, bay leaves, thyme, and oregano. Season with salt and pepper.

7. 7. Return the seared short ribs to the pot and bring the mixture to a simmer.

8. 8. Cover the pot and transfer to the oven. Braise the short ribs for 2-3 hours, or until the meat is fall-off-the-bone tender.

9. 9. Remove the pot from the oven and transfer the short ribs to a cutting board. Shred the meat using two forks, discarding any bones or tough connective tissue.

10. 10. Return the shredded meat to the sauce and simmer for an additional 15-20 minutes to allow the flavors to meld.

11. 11. Serve the Short Rib Ragu over cooked pasta, garnished with freshly grated parmesan and chopped parsley.