Preheat your oven to 325°F (163°C).

Pat dry the short ribs and season with kosher salt and black pepper. In a Dutch oven, sear the ribs over medium-high heat for about 3 minutes per side until browned, then set aside.

Drain excess fat from the pot, leaving about 2 tablespoons. Add diced onions, carrots, and celery, cooking for around 10 minutes until softened.

Stir in minced garlic, tomato paste, and dried herbs. Deglaze with red wine, letting it reduce by half.

Pour in the beef broth and crushed tomatoes, and return the seared short ribs to the pot. Simmer, cover, and transfer to the oven. Cook for about 3 hours until the meat is fork-tender.

Remove the short ribs and discard the bay leaves. Shred the beef and return it to the sauce, seasoning to taste.

Incorporate cooked pappardelle into the sauce, adding reserved pasta water as necessary for consistency. Serve with grated cheese and basil.