In a large Dutch oven or pot, heat the 2 tablespoons of olive oil or medium-high heat. Pat dry the short ribs with paper towels and season generously with Kosher salt and black pepper on all sides.
Once the oil is hot, add in the short ribs and cook for about 3 minutes per side, until browned. Transfer them to a plate and set aside.
Carefully drain all but about 1-2 tablespoons of drippings from the pot.
Add the onion, carrots and celery to the pot and stir until slightly softened about 5 minutes. Add the garlic to the pot and cook for 2 minutes while stirring.
Next, add in the tomato paste and allow this to brown for about 3 minutes. Deglaze the pan with the red wine and carefully scrape up any browned bits from the bottom of the pot. Let it simmer for 5 minutes.
Add the short ribs back to the pot along with the crushed tomatoes, herbs, bay leaves, parmesan rind and beef broth. Stir to combine and bring it to a boil.
Reduce the heat to low, cover the pot and simmer for 3 hours or until the short ribs are tender and easily fall off the bone. Transfer the short ribs to a plate and remove the herbs, bay leaves and parmesan rind from the pot.
Use two forks to shred the short ribs and discard the bones. Add them back to the pot, season with additional salt and pepper to taste, and stir to combine.
Serve over pappardelle or tagliatelle pasta and top with freshly grated parmesan cheese.