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

Preheat a Dutch oven over medium-high heat and add 2 tablespoons of olive oil. Brown the meat in two batches for about 4-5 minutes on each side until nicely browned. Transfer to a plate and set aside.

Lower the heat to medium-low. Add the diced onion, celery, and carrots. Cook for about 15 minutes, stirring until soft and caramelized.

Toss in the smashed garlic, tomato paste, and Worcestershire sauce, and stir for about a minute until fragrant.

Add the crushed tomatoes and chicken broth. Stir, then return the browned short ribs to the pot.

Increase heat to high and bring to a boil. Once boiling, reduce heat to low, cover, and let it simmer for 2 ½ to 3 hours. After 40 minutes, stir occasionally to prevent burning.

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

Once the short ribs are fully cooked, stir in the heavy cream and grated Parmesan cheese until well combined.

Add the cooked pasta to the ragu and toss until coated. If it's too thick, add a splash of reserved pasta water for that silky finish. Cook for 1 more minute to meld the flavors.

Turn off the heat and serve.