1. 1. Preheat the oven to 325°F.

2. 2. Season the short ribs generously with salt and pepper.

3. 3. Heat a large, oven-safe 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.

4. 4. Add the diced onion to the pot and cook for 5 minutes, stirring occasionally, until softened.

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

6. 6. Pour in the crushed tomatoes, beef broth, tomato paste, bay leaves, thyme, and oregano. Stir to combine.

7. 7. Return the seared short ribs to the pot, making sure they are submerged in the sauce.

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

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

10. 10. Return the shredded meat to the pot and stir to combine with the sauce.

11. 11. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain the pasta and add it to the pot with the short rib ragu.

12. 12. Toss the pasta and ragu together until well combined.

13. 13. Serve the Braised Short Rib Ragu Pasta hot, garnished with chopped fresh parsley.