Prepare the Ragu:

Sear the Short Ribs: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the short ribs with salt and black pepper. Sear the ribs on all sides until browned, about 4-5 minutes per side. Remove the ribs and set aside.

Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for another minute.

Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for about 5 minutes until slightly reduced.

Add Tomatoes and Broth: Stir in the crushed tomatoes, beef broth, oregano, thyme, bay leaves, and the seared short ribs. Bring to a gentle simmer.

Braise the Ribs: Cover the pot and reduce the heat to low. Let the short ribs braise for about 1.5 to 2 hours, or until the meat is tender and easily falls off the bone. Check occasionally and add more broth or water if needed.

Shred the Meat: Once cooked, remove the short ribs from the pot and let them cool slightly. Shred the meat, discarding the bones and any excess fat. Return the shredded meat to the pot and stir in balsamic vinegar if using. Simmer for an additional 10-15 minutes to meld the flavors.

Cook the Pappardelle:

Cook the Pasta: While the ragu simmers, bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente. Drain and set aside.