Heat olive oil in a Dutch oven over medium-high heat. Season beef short ribs with salt and pepper, then brown on all sides for 3-4 minutes. Remove and set aside.

In the same pot, sauté diced onion, carrots, and celery for 5-7 minutes until softened. Add minced garlic and cook for 1 more minute until aromatic.

Pour in red wine, scraping up browned bits from the pot. Bring to a simmer and cook for 5-7 minutes until slightly thickened.

Stir in crushed tomatoes, beef broth, and tomato paste along with dried herbs and bay leaf. Return browned short ribs to the pot, ensuring they are submerged in sauce.

Cover and reduce heat to low. Allow to simmer for 2.5 to 3 hours until short ribs are tender. Stir occasionally.

Prepare a large pot of salted water and bring to a boil. Cook pasta according to package instructions, reserving 1 cup of pasta water before draining.

Remove short ribs, shred meat, and return to sauce, stirring to combine. Adjust sauce with reserved pasta water for desired consistency.

Toss cooked pasta in the ragu until well coated. Taste and adjust seasoning with salt and pepper. Garnish with parsley and Parmesan cheese before serving.