Begin by patting dry the boneless short ribs with paper towels to remove any excess moisture. Trim away any noticeable fat, then generously season both sides with salt and pepper.

Preheat your Dutch oven over medium-high heat and add a drizzle of olive oil. Once the oil is shimmering, carefully place the seasoned short ribs in the pot. Brown each side for 4-5 minutes until they develop a beautiful, golden crust.

Lower the heat to medium-low. In the same Dutch oven, add the chopped onion, diced celery, and carrot. Sauté these aromatic vegetables for about 15 minutes, stirring occasionally, until they are soft and lightly caramelized.

Once the vegetables are softened, stir in the smashed garlic, tomato paste, and Worcestershire sauce. Cook for an additional minute.

Add the crushed tomatoes and chicken broth to the pot, scraping up any browned bits from the bottom. Return the browned short ribs to the pot, ensuring they are submerged in the liquid. Bring the mixture to a boil, then reduce the heat to low and cover.

Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente.

Once the short ribs are tender, carefully remove them from the sauce and shred the meat using two forks, discarding any bones. Return the shredded meat to the pot and stir in the heavy cream and grated Parmesan cheese.