Return the short ribs to the pot. Add crushed tomatoes and beef broth, scraping the bottom for flavor. Stir in bay leaf, oregano, thyme, and season with salt and pepper.
Bring to a simmer, cover, and cook on low for 2.5 to 3 hours until beef is fork-tender.
Shred the beef into bite-sized pieces and stir back into the sauce. Adjust seasoning as needed.
Cook pappardelle pasta according to package instructions until al dente. Drain and reserve a cup of pasta water.
Combine the cooked pasta with the ragu, tossing to coat. Add reserved pasta water if needed for consistency.
Serve garnished with parsley and grated cheese. Enjoy!
Notes
This dish can be made ahead of time and tastes even better the next day. It can also be frozen for up to three months.