• Use a paper towel to pat the short ribs dry, and then season all over using garlic powder, salt and black pepper.
• Heat a Dutch oven over a medium to high heat and add a tablespoon or two of oil.

Sear the Short Ribs:

• Once hot, add the short ribs and sear for 3 or 4 minutes per side until crisped and golden brown but not cooked through. (Work in batches so you don’t overcrowd the pot, adding more oil if needed).
• Transfer the browned short ribs to a plate.

Start the Ragu Sauce:

• Turn the heat down to medium and add the carrots, onions and celery to the Dutch oven.
• Cook for about 4 minutes or until the onion is becoming translucent. Stir in the garlic and cook for another minute or so.
• Pour in the red wine, a bit at a time, deglazing the pan with a wooden spoon to scrape up any stuck-on bits from the bottom of the pot.
• Stir in the pasta sauce, beef broth, tomato paste, thyme, sage, rosemary, and bay leaves.
• Return the short ribs to the pot and bring the mixture to a boil.

Cook the Short Rib Ragu:

• Cover and turn down the heat, then simmer for 2 ½ to 3 hours or until the meat is tender enough to fall off the bone.
• Remove the lid from the pot and turn the heat up a little so the sauce can bubble and thicken up for 15 minutes.
• Put the short ribs on a cutting board. Discard the bones. Shred the rib meat with a pair of forks and then stir it back into the sauce in the pot.
• Cook, stirring occasionally, and add more beef broth if the sauce gets too thick.

Prepare the Pappardelle:

• When the sauce is at the right consistency, cook the pasta in a separate pot, following the instructions on the package. Drain the cooked pasta.
• Take the sauce off the heat and stir in the shredded parmesan. Stir the pasta into the sauce.

Garnish and Serve:

• Serve immediately, garnished with fresh herbs if liked, and offer extra shredded parmesan on the side.