Brown the short ribs: Add the olive oil to a large, heavy-bottomed pot over medium-high heat. Pat the short ribs dry and season with kosher salt and pepper. Brown on both sides for 3-4 minutes. Transfer to a plate.

Brown the soffritto: Add the carrots, onion, and celery to the pot, seasoning with salt and pepper. Cook until deeply browned, about 15-20 minutes.

Add aromatics: Stir in the garlic and cook until fragrant. Add the tomato paste and cook until browned, about 2-3 minutes.

Deglaze: Pour in the red wine and scrape up the browned bits from the bottom. Cook for 3-4 minutes until almost absorbed.

Build and simmer the ragu: Add herbs, bay leaves, crushed tomatoes, broth, and short ribs. Bring to a boil, then reduce heat and simmer for 2½ - 3 hours until ribs are tender.

Finish the ragu: Remove short ribs, discard herbs, and shred the meat before returning it to the pot. Stir to combine.

Boil the pasta: Cook pasta in salted water until al dente, reserving 1 cup of pasta water before draining.

Finish the ragu sauce: Bring the ragu to a simmer and stir in cream and parmesan cheese.

Combine pasta and sauce: Toss the drained pasta with the ragu until coated, adding reserved pasta water as needed.

Serve: Portion into bowls and top with additional parmesan, fresh herbs, and crushed red pepper as desired.