Dice the onions and the carrots and mince the garlic. Season the short ribs with salt and pepper then coat well in flour. Heat up some oil in a large dutch oven. In some olive oil brown the short ribs on all sides, make sure you don't crowd the pan because they will not brown well if you do.Once all the short ribs are browned, add some more olive oil to the pan and cook onions and the carrots for about ten minutes. After ten minutes add the garlic and tomato paste and cook it for a minute then pour in the wine and the crushed tomatoes. Add back the short ribs, add the herbs and cook covered on low to medium heat for about two hours, stirring once or twice. After the two hours add enough broth that everything is covered and cook for about another hour to an hour and a half, until meat is falling off the bone.Fish out the herb sprigs and the bay leaves, the bones and shred the meat. Cook uncovered until the sauce slightly thickens.Boil a big pot of water with 2 tablespoons of salt. Add the Pappardelle and cook until they are al dente. Mix in with the short ribs and serve with freshly grated Parmesan on top.
You can cook the short ribs in instant pot as well. The whole process is the same, you would just cook them for one and a half hours on high pressure then let them natural release for 15 minutes. I then put the instant pot on saute setting after shredding the meat to thicken up the sauce a bit. I do not use the extra beef broth when making them in the instant pot!
Keyword cabbage pasta, pappardelle, short ribs, short ribs pasta