Pat dry the boneless short ribs with paper towels, then generously season them with salt and pepper. Heat a couple of tablespoons of oil in a Dutch oven over medium-high heat until shimmering. Sear the ribs in batches for 4-5 minutes per side until browned. Set aside.

In the same Dutch oven, add finely diced onions, diced celery, and chopped carrots. Cook over medium heat for about 15 minutes until softened and caramelized.

Stir in the smashed garlic cloves, tomato paste, and Worcestershire sauce. Cook for an additional minute until fragrant.

Pour in the crushed tomatoes and chicken broth, stirring to combine. Bring to a gentle boil and return the browned short ribs to the pot, submerging them in the sauce.

Reduce heat to low, cover, and simmer for 2.5 to 3 hours, stirring occasionally. The short ribs should be fork-tender.

Cook the pappardelle pasta in a separate pot according to package instructions until al dente. Reserve a cup of pasta water before draining.

Remove the short ribs once tender. Stir in heavy cream and grated Parmesan cheese to the ragu until creamy, then shred the cooked short ribs and fold back into the sauce.

Add the cooked pappardelle to the ragu and gently toss to coat. Adjust with reserved pasta water as needed.

Serve hot, garnishing with additional grated Parmesan cheese if desired.