1. – Season the short ribs with salt and pepper.

2. – Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the short ribs and sear on all sides until browned, about 3-4 minutes per side.

3. – Remove the short ribs from the pot and set aside. Reduce the heat to medium, add the onion and garlic, and sauté until softened, about 5 minutes.

4. – Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot.

5. – Add the crushed tomatoes, thyme, and bay leaf. Return the short ribs to the pot and bring the mixture to a simmer.

6. – Cover the pot and transfer to the oven. Braise the short ribs for 2-3 hours, or until the meat is very tender and falling off the bone.

7. – Remove the pot from the oven and let the short ribs cool slightly. Shred the meat from the bones and return it to the sauce.

8. – Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente.

9. – Drain the pasta and add it to the pot with the braised short rib ragu. Toss to combine.

10. – Serve the Braised Short Rib Ragu Pasta hot, garnished with grated Parmesan cheese and chopped fresh parsley.