For the Short Ribs:

• 2 lbs Beef short ribs, de-boned, cut into 2″ (5cm) cubes
• 2 tbsp Light olive oil (or vegetable or avocado oil)
• Kosher salt

For the Ragu:

• 1 cup White onion, finely diced
• ½ cup Celery, finely diced
• ½ cup Carrot, finely diced
• 4 Garlic cloves, finely minced
• 2 tbsp Tomato paste
• 1 cup Red wine
• 1 cup Beef or chicken broth
• 1 ¾ cup Crushed tomatoes (14oz can)
• Herb Bundle (Rosemary, thyme, parsley stems)
• 2 Bay leaves
• 2 tbsp Sherry or red wine vinegar
• Kosher salt and fresh cracked pepper, to taste

For Serving:

• 1 lbs Pasta (Tagliatelle or pappardelle)
• Chopped parsley and grated Parmigiano Reggiano, for garnish