Prepare the short ribs: Pat them dry, trim off any excess fat, and season both sides generously with salt and pepper.

Brown the meat: Heat 2 tablespoons of olive oil in a Dutch oven over medium-high. Working in batches, sear the ribs for 4–5 minutes per side, until well-browned. Transfer to a plate and set aside.

Cook the aromatics: Reduce the heat to medium-low. Add the diced onion, celery, and carrot, cooking for about 12–15 minutes until softened and lightly caramelized.

Build the base: Stir in the smashed garlic cloves, tomato paste, smoked paprika, thyme, and a pinch of red pepper flakes. Cook for 1 minute, stirring to coat the vegetables.

Deglaze and simmer: Add the crushed tomatoes, balsamic vinegar, and beef broth. Stir to combine, then return the browned short ribs and any juices to the pot.

Slow cook: Increase the heat until the mixture just reaches a boil, then lower it to a gentle simmer. Cover and cook for 2½–3 hours, or until the meat is fork-tender.

Tip: After about a hour, check occasionally and stir to prevent sticking. If the sauce reduces too much, add a little water or extra broth.

Cook the pasta: Near the end of the cooking time, bring a large pot of salted water to a boil. Cook the pappardelle until al dente, then drain—reserving 1 cup of pasta water.

Finish the sauce: Once the meat is tender and the sauce has thickened, stir in the heavy cream and grated Pecorino Romano. Shred the short ribs into the sauce.

Combine: Add the pasta and toss until well coated. If the sauce feels too thick, loosen it with a splash of reserved pasta water. Simmer for 1 more minute to bring everything together.

Serve: Turn off the heat and serve warm, garnished with extra cheese or fresh herbs if desired.