✓ Remove short ribs from refrigerator and let sit at room temperature for 30 minutes.

✓ In a large Dutch oven or heavy pot, heat olive oil over medium-high heat until shimmering. Add short ribs to the pot; sear on all sides until golden brown, about 5-7 minutes per side. Remove and set aside.

✓ Reduce heat to medium and add onions, carrots, and celery to the same pot. Cook for 5 minutes or until vegetables start to soften. Stir in garlic, rosemary, thyme, salt, and pepper; cook for another 1-2 minutes.

✓ Return seared short ribs to the pot. Pour in red wine, beef broth, and tomato paste. Bring to a simmer, then reduce heat to low and cover partially. Slowly braise for 3 hours or until meat is fork-tender; stirring occasionally.

✓ Once done braising, remove the pot from heat and discard rosemary and thyme sprigs. Using an immersion blender, blend half of the sauce to a smooth consistency while leaving some chunks for texture. Return the blended sauce back into the pot with the unblended portion.

✓ Cook pasta according to package instructions until al dente; drain and add to the sauce. Toss well to coat all strands of pasta in the rich, flavorful sauce.