Preheat your oven to 300°F (150°C)

In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper. Add the short ribs to the pot and brown them on all sides, about 3-4 minutes per side. Remove the short ribs from the pot and set them aside.

In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot. Stir in the crushed tomatoes, tomato paste, dried thyme, salt, and pepper. Mix well to combine.

Return the browned short ribs to the pot with any juice from the plate. Ensure the ribs are submerged in the sauce. Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for 2 ½ - 3 hours, or until the meat is tender and easily falls off the bone.

Just before the short ribs are finished braising, cook the pappardelle noodles according to the package instructions until al dente. Drain and set aside.

Once the short ribs are tender, remove the pot from the oven. Carefully take the short ribs out of the pot and shred the meat using two forks, discarding any bones and excess fat. Return the shredded meat to the pot and stir to combine with the sauce.

Add the cooked pappardelle noodles to the pot with the ragu and gently toss to coat the noodles evenly with the sauce.