Season short ribs with kosher salt on all sides.

In a large braiser or Dutch oven on medium-high heat, add 2 tablespoons of light olive oil. You can also use vegetable or avocado oil. Add the short ribs and sear on all sides. Do not crowd your pot. Do this in batches if needed. Transfer seared short ribs to a plate. If the ribs released a lot of grease, remove some from the pot, leaving behind no more than 2 tablespoons of grease.

To the same pot, add onion, celery, carrot and garlic. Saute on medium high for 3-4 minutes, until onion softens. 

Add tomato paste, 1 teaspoon of kosher salt and 1/2 tsp of fresh cracked pepper. Saute for another 2-3 minutes.

Deglaze the pot with the red wine, making sure to scrape all the browned bits off the bottom of the pot.

Return seared short ribs back to the pot and add broth and crushed tomatoes.

Add herb bundle and bay leaves. Bring the pot to a low simmer, cover but leave the lid slightly ajar so that the steam can escape and the sauce can reduce. Cook for 2 to 2 1/2 hours. Check on the pot every now and then and if you notice it drying out too much, add a splash of broth or water. You can also reduce the heat further is possible.

The ribs are ready when they are fork tender and fall apart easily. If by 2 1/2 hours the ribs are still not tender, continue simmering for another 30 minutes. 

Remove bay leaves and herb bundle and discard. If using boneless ribs, shred them right in the pot using a pair of tongs or two forks. If using bone-in ribs, carefully pull the bones and then shred the meat. Note: The cartilage surrounding the bone isn’t appetizing to everyone so you may choose to remove and discard that as well. 

Taste and adjust the seasoning. Add vinegar. If the sauce feels too runny for your taste, continue to simmer for another 15-30 minutes. 

Serve the ragu with your favorite pasta (cook per package instructions) and garnish with grated Parmigiano Reggiano and chopped parsley.