Pat dry the boneless short ribs thoroughly and trim any excess fat, then season generously with salt and pepper.

In your hot Dutch oven, add a splash of olive oil and heat over medium-high. Sear the short ribs for 4-5 minutes on each side, then transfer to a plate.

Reduce heat to medium, add diced onion, celery, and carrot to the Dutch oven, and sauté for about 15 minutes until softened.

Add crushed garlic, tomato paste, and Worcestershire sauce, stirring well. Cook for 1 minute.

Pour in crushed tomatoes and chicken broth, nestling the browned short ribs back in. Bring to a boil, cover, and reduce heat to low, simmering for 2.5-3 hours.

During the last 15 minutes, bring a large pot of salted water to boil and cook the pappardelle until al dente.

When ragu is finished, stir in heavy cream and grated Parmesan until combined, then add drained pappardelle and toss gently.