Season the beef short ribs generously with kosher salt. Heat light olive oil in a heavy braiser or Dutch oven over medium-high heat. Sear ribs for 4-5 minutes on each side until browned. Transfer to a plate.

Lower heat to medium and add diced onion, celery, and carrot. Sauté for 3-4 minutes until softened and fragrant. Add minced garlic and cook for another minute until fragrant.

Stir in tomato paste and cook for 2-3 minutes until it deepens in color.

Pour in red wine, scraping up browned bits. Let simmer for 2-3 minutes until reduced slightly.

Return short ribs to the pot with broth and crushed tomatoes. Add herb bundle and bay leaves, then stir to combine and simmer for 2 to 2.5 hours.

Remove bay leaves and herb bundle, then shred short ribs with forks in the pot. Mix the meat into the sauce.

Taste and adjust seasoning with kosher salt, pepper, and vinegar. Simmer for another 10 minutes.

Prepare pasta according to package instructions. Serve Short Rib Ragù over pasta, garnished with parsley and Parmigiano Reggiano.