1. Heat 2 tablespoons of olive oil in a heavy-bottomed pot over medium-high heat. Pat the short ribs dry, season with salt and pepper, and sear them for 3-4 minutes on each side until deeply golden brown. Transfer to a plate and retain 2 tablespoons of drippings in the pot.

2. Add the diced carrots, onion, and celery to the pot, season with salt and pepper, and cook over medium heat, stirring occasionally until deeply browned, about 15-20 minutes.

3. Add the garlic to the pot and cook for 1-2 minutes until fragrant. Stir in the tomato paste and cook for 2-3 minutes until browned. Deglaze with red wine, scraping up any browned bits from the bottom of the pot. Cook until the wine is mostly absorbed.

4. Tie the fresh herbs with kitchen twine and add them to the pot along with the bay leaves, parmesan rind (if using), crushed tomatoes, broth, and seared short ribs. Bring to a boil, then reduce to a simmer, cover, and cook for 2½ to 3 hours until the meat is tender. Add more water if the liquid reduces excessively.

5. Remove the ribs from the sauce and shred the meat, discarding the bones. Remove and discard the herbs, bay leaves, and parmesan rind. Return the shredded meat to the sauce.

6. Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water before draining.

7. Bring the ragu sauce back to a simmer. Stir in the heavy cream and grated parmesan. Add the cooked pasta to the sauce, tossing to coat well. Use reserved pasta water to adjust the sauce consistency if needed. Serve topped with extra parmesan and fresh herbs if desired.