Season the beef short ribs generously with kosher salt. Heat light olive oil in a large heavy-bottomed pot over medium-high heat and sear ribs until browned, about 3-4 minutes on each side.

In the same pot, lower heat, add the diced onion, celery, and carrot. Sauté for 3-4 minutes until soft, then add minced garlic and cook for an additional minute.

Stir in tomato paste, kosher salt, and pepper. Cook for 2-3 minutes, stirring constantly, to caramelize the tomato paste.

Pour in red wine, scraping the pot's bottom to deglaze. Simmer for 2-3 minutes until reduced.

Return the seared short ribs to the pot. Add beef broth, crushed tomatoes, herb bundle, and bay leaves. Bring to a gentle simmer.

Cover slightly ajar, and simmer on low heat for 2 to 2.5 hours until the short ribs are fork-tender.

Remove the herb bundle and bay leaves, shred the meat, and return it to the sauce. Adjust seasoning as needed.

Cook the pasta according to package instructions. Drain and serve topped with short rib ragu, garnished with parsley and Parmigiano Reggiano.