Season the beef short ribs generously with kosher salt. Heat the pot and add light olive oil. Sear the ribs for 3-4 minutes on each side until browned, then remove and set aside.

In the same pot, reduce heat and add more olive oil if needed. Sauté the onion, celery, and carrot for 3-4 minutes, then add the minced garlic and sauté for another minute.

Stir in tomato paste with a pinch of salt and pepper. Sauté for 2-3 minutes until slightly caramelized.

Pour in the red wine, using a spoon to deglaze the pot, and simmer for 2-3 minutes.

Return the short ribs to the pot, add broth to cover them, followed by crushed tomatoes and herb bundle with bay leaves.

Simmer for 2 to 2.5 hours with the lid slightly ajar until the ribs are fork-tender.

Remove herb bundle and bay leaves, shred the meat if using bone-in ribs, and return it to the sauce.

Adjust seasoning and serve over cooked pasta, garnished with parsley and Parmigiano Reggiano.