Pat dry boneless short ribs, trim off the excess fat, and then generously season with salt and pepper from both sides.

Preheat a Dutch oven over medium/high heat and add olive oil. Once hot, brown the meat in two batches, searing for about 4-5 minutes on each side. Transfer the meat to a plate and set aside.

Lower the heat to medium/low and add the chopped onion, celery, and carrots. Cook for about 15 minutes, or until the vegetables are soft and starting to caramelize.

Add the smashed garlic, tomato paste, and Worcestershire sauce. Stir and cook for another minute.

Stir in the crushed tomatoes and chicken broth, then add the browned meat with its juices.

Turn the heat up to high and bring it to a boil. Reduce the heat to low, cover with the lid, and let it simmer for 2½-3 hours, or until the meat is fall-apart tender. Stir more often after 40 minutes to prevent burning, adding a little water if needed.

When the meat is almost done, boil a separate pot of water and cook the pappardelle pasta according to the package instructions. Drain the pasta, reserving 1 cup of the cooked water, and set aside.

Once the meat is tender and the sauce is reduced, add heavy cream and grated Parmesan cheese, stirring until well combined.

Toss in the cooked pasta to coat. If the sauce is thick, add a splash of the reserved pasta water to loosen it up. Let it cook for an additional minute to blend the flavors, then turn off the heat and serve.