For the Short Rib Ragu:

• 2 lbs Beef short ribs – De-boned, cut into 2″ (5cm) cubes
• 2 tbsp Light olive oil – or use vegetable or avocado oil
• Kosher salt
• 1 cup White onion – Finely diced
• ½ cup Celery – Finely diced
• ½ cup Carrot – Finely diced
• 4 Garlic cloves – Finely minced
• 2 tbsp Tomato paste
• 1 cup Red wine
• 1 cup Broth – Beef or chicken
• 1 ¾ cup Crushed tomatoes – 14oz can
• Herb Bundle – Rosemary, thyme, parsley stems
• 2 Bay leaves
• 2 tbsp Sherry or red wine vinegar
• Kosher salt and fresh cracked pepper to taste

For Serving:

• 1 lbs Pasta – Tagliatelle or pappardelle
• Chopped parsley and grated Parmigiano Reggiano for garnish