1-First Step: Mise en place and seasoning Preheat your oven to 350°F (175°C). Pat 3 lbs bone-in beef short ribs dry with paper towels. Season all sides of the ribs evenly with 1 tablespoon kosher salt and 1/2 teaspoon freshly ground black pepper. Dice 1 large sweet onion to yield about 1 cup, dice 1/2 lb carrots to yield about 1 cup, and mince 3 cloves garlic to make roughly 2 tablespoons.

2-Second Step: Sear the short ribs Heat a large Dutch oven over high heat and add 2 tablespoons neutral oil. When the oil is shimmering, add the short ribs and sear until deeply browned on all sides, about 12 to 15 minutes total. Browning creates Maillard flavors that form the base of a complex ragu. Transfer the ribs to a plate and reduce heat to medium-high.

3-Third Step: Build the braising base Carefully drain excess fat from the pot, leaving about 2 tablespoons for flavor. Add the diced onion and carrots and sauté until translucent, approximately 3 minutes. Stir in the minced garlic and cook briefly until fragrant. Add a 28 oz can of whole tomatoes, crushing the tomatoes by hand or directly in the pot. Stir in 2 tablespoons tomato paste until dissolved, scraping up any brown bits from the bottom of the pot.

4-Fourth Step: Deglaze and add liquids Pour in 2 cups dry red wine to deglaze the pot, scraping up any remaining fond. Add 1 to 2 cups low-sodium beef broth or chicken stock to reach your preferred liquid level, and then add 1/4 cup low-sodium soy sauce. Bring the mixture to a boil to combine flavors and reduce slightly for about 3 minutes.

5-Fifth Step: Add herbs and braise Tie together 4 sprigs thyme and 2 sprigs rosemary with kitchen twine, then add them to the pot along with 2 bay leaves. Nestle the seared short ribs back into the braising liquid. Cover the Dutch oven with its lid and transfer to the preheated oven. Braise until the meat is fork-tender and falling off the bone, about 2½ to 3 hours.

6-Sixth Step: Shred and strain Carefully remove the ribs from the pot and let cool slightly. Discard bones and any large pieces of cartilage, then shred the beef into bite-sized pieces. Strain the braising liquid through a fine-mesh sieve to remove cooked vegetables and herbs; return the strained liquid to the pot. Add the shredded beef back into the sauce and keep warm over low heat so the flavors mingle.

7-Seventh Step: Cook the pasta In a large pot of boiling salted water, cook 1 lb pappardelle pasta according to package directions until just al dente. Reserve 1 cup of pasta cooking water before draining. The reserved starchy water helps to loosen and bind the sauce when tossing with the pasta.

8-Eighth Step: Combine pasta and ragu Return the Dutch oven with beef and sauce to medium heat. Add the drained pappardelle and toss gently to combine. If the sauce looks too thick, add reserved pasta water a little at a time until you reach the desired consistency. Toss until the pasta is evenly coated and warmed through, about 1 to 2 minutes. Taste and adjust seasoning as needed with salt and pepper.

9-Final Step: Plate and garnish Serve the pasta topped with 2 balls burrata cheese, each sliced in half so the creamy center spills over the hot noodles. Finish with finely chopped fresh parsley and a generous grating of Pecorino or Parmigiano Reggiano. A final few cracks of black pepper and a sprinkle of flaky sea salt make a year-round showstopper.