Pat the short ribs dry using paper towels. Season them well with salt and pepper. Heat olive oil in a large pot. Place ribs carefully and brown on all sides. This step takes about 8 minutes. Do not rush it. Browning adds deep flavor.

Take the ribs out and set aside. In the same pot, add chopped onion, carrots, and celery. Cook for 5 minutes until soft. Stir often so nothing burns. Add garlic and cook for one more minute. The smell will be amazing.

Add tomato paste and cook for 2 minutes. This helps remove raw taste. Pour in red wine and scrape the bottom. Let it simmer for 3 minutes. Then add crushed tomatoes and beef broth. Mix everything well.

Place the short ribs back into the pot. Add oregano, thyme, and bay leaf. Stir gently. Cover the pot and let it cook on low heat. Slow cooking is key for this Bobby Flay Short Rib Ragu Recipe.

Let the ragu cook for about 2 to 2.5 hours. Stir occasionally. The meat will become very soft. It should easily fall off the bone. This is how you know it is ready.

Remove the ribs from the pot. Use a fork to shred the meat. Throw away the bones. Return the shredded meat back into the sauce. Mix well so every bite is rich.

Boil salted water in a separate pot. Cook pasta according to package instructions. Save half a cup of pasta water before draining. This helps adjust sauce later.

Add cooked pasta to the ragu sauce. Mix gently. If needed, add a little pasta water. This makes the sauce smooth. Serve hot with grated Parmesan cheese on top.