Step 1

Preheat oven to 325 degrees F.

Step 2

Season short ribs with salt and pepper on all sides generously.

Step 3

In a large Dutch oven pot or oven-proof pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the short ribs on all sides until beautifully browned and a crust forms. Transfer to a plate and set aside. Tip: Let each side sear undisturbed for a better sear.

Step 4

Add a few more drizzles of oil to the pot. Cook the diced onions and carrot until softened, about 6 minutes, stirring occasionally.

Step 5

Add garlic and sauté for another 1 minute until fragrant. Then, stir in the diced prosciutto, thyme, and rosemary for another 1 minute or so.

Step 6

Stir in the red wine, scraping any brown bits from the pot using a wooden spoon. Bring to a simmer until half-reduced.

Step 7

Next, add the tomato paste, stirring to dissolve. Then stir in the canned crushed tomatoes and bay leaves until evenly combined. Season with salt and pepper to taste.

Step 8

Return the seared short ribs to the pot, nesting them under the sauce. Bring to a simmer and cover with lid tightly. Transfer to the preheated oven for 2.5 to 3 hours, or until fall-apart tender.

Step 9

When ready, remove the short ribs from the pot and shred the meat with two forks, discarding the bones and any fatty tissue. Discard the bay leaves too. Return the shredded meat into the sauce. Finish with the whole milk - this will help balance out the acidity of the tomatoes.

Step 10

Cook the pappardelle pasta according to package directions. Before draining the pasta, reserve about 1 cup of pasta water just in case. Add the cooked pasta into the short rib ragu sauce, tossing until evenly coated and incorporated. If needed, add a little bit of pasta water as needed to loosen up the sauce.

Step 11

Serve with freshly grated parmesan cheese and garnish with parsley. Enjoy!