Season and sear the short ribs

• Pat the short ribs dry and season generously with salt and black pepper.
• Heat the olive oil in a Dutch oven over high heat and sear the ribs on all sides until deeply browned.
• Transfer the ribs to a plate and set aside.

Build the braising base

• Lower the heat and cook the onion in the same pot until softened.
• Add the garlic and tomato paste and cook until fragrant and darkened.
• Pour in the red wine and scrape up the browned bits from the bottom.

Braise the short ribs

• Return the ribs to the pot with the beef stock, thyme and bay leaf.
• Cover and braise gently until the meat is fork-tender.
• Remove the ribs, shred the meat and discard the bones, then strain and reserve the braising liquid.

Sauté the mushrooms

• Melt the butter in a frying pan over medium-high heat.
• Sauté the mushrooms until golden and tender, then set aside.

Make the creamy sauce

• Pour the reserved braising liquid into the pot and simmer to reduce slightly.
• Stir in the heavy cream and parmesan and simmer until the sauce thickens.
• Return the shredded short rib meat and the sautéed mushrooms to the sauce.

Cook the pasta

• Boil the pasta in well-salted water until al dente.
• Drain, reserving a little pasta water.

Combine and serve

• Toss the pasta with the short rib sauce, loosening with pasta water as needed.
• Plate and finish with extra parmesan.