Step 1: Prepare the Short Ribs

Pat the short ribs dry with paper towels and season generously with salt and pepper on all sides. This ensures a flavorful sear that will enhance the sauce later.

Step 2: Sear the Meat

Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. This caramelization will add depth to the sauce. Remove the short ribs and set aside.

Step 3: Sauté the Vegetables

In the same pot, add the diced onions, carrots, and celery. Sauté for 5-7 minutes until softened and slightly caramelized. Stir in the minced garlic and cook for an additional 1-2 minutes, just until fragrant.

Step 4: Deglaze the Pot

Pour in the red wine (or beef broth if substituting) and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This step is crucial for unlocking all the savory flavors left from searing the meat.

Step 5: Build the Sauce

Stir in the crushed tomatoes, tomato paste, and beef broth. Add the oregano, thyme, bay leaves, and a pinch of salt and pepper. Return the short ribs to the pot, ensuring they are submerged in the sauce.

Step 6: Simmer Low and Slow

Cover the pot and reduce the heat to low. Let the sauce simmer gently for about 2.5 to 3 hours, stirring occasionally. The long cooking time allows the short ribs to become incredibly tender and infuses the sauce with a rich, meaty flavor.

Step 7: Shred the Meat

Once the short ribs are fork-tender, remove them from the pot and discard the bones. Shred the meat using two forks, then return it to the sauce.

Step 8: Add the Cream

Stir in the milk or cream to create a silky, velvety texture. Let the sauce simmer for an additional 10-15 minutes to meld the flavors. Adjust seasoning with more salt and pepper as needed.

Step 9: Cook the Pasta

While the sauce finishes, cook your pasta according to the package instructions until al dente. Reserve about 1 cup of pasta water before draining.

Step 10: Combine and Serve

Toss the pasta with the sauce, adding reserved pasta water as needed to achieve your desired consistency. Serve hot, garnished with freshly grated Parmesan and chopped herbs.