Pat your short ribs dry with paper towels, trimming any excess fat for better texture. Generously season them with salt and pepper, coating all sides well.

Heat your Dutch oven over medium-high heat and add two tablespoons of olive oil. Brown the short ribs, about 4 to 5 minutes on each side, and then set aside.

Lower the heat to medium and add diced onion, celery, and carrot to the Dutch oven. Cook for about 15 minutes until softened.

Stir in the smashed garlic, cooking for 1 minute. Incorporate the tomato paste and Worcestershire sauce.

Pour in the crushed tomatoes and chicken broth, stirring to combine. Return the short ribs to the pot with any accumulated juices.

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 2 ½ to 3 hours until ribs are tender.

Cook the pappardelle pasta according to package instructions. Reserve one cup of pasta cooking water.

Stir in the heavy cream and Parmesan cheese into the ragu. Toss in the cooked pappardelle, using the reserved pasta water to adjust the sauce consistency.