Sear the beef short ribs in a large Dutch oven with olive oil over medium-high heat until browned on all sides, about 3–4 minutes per side.

Remove the ribs and sauté diced onions, carrots, and celery in the residual fat until softened, about 5 minutes.

Stir in tomato paste, add red wine, and scrape up browned bits from the pot.

Return short ribs to the pot, add crushed tomatoes, beef stock, thyme, and bay leaves. Stir to combine.

Cover the Dutch oven and transfer it to a preheated oven at 300°F (150°C). Bake for 3–4 hours until the meat is tender.

Remove from oven, discard bay leaves and herb stems. Shred beef and return to sauce.

Serve the ragu over wide pappardelle, creamy polenta, or with crusty bread.