Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Season the short ribs generously with salt and pepper. Once the oil is shimmering, add the ribs, searing each side for 3-4 minutes until they're beautifully browned. Remove the ribs and set them aside on a plate.

In the same pot, add the chopped onion, diced carrots, and finely chopped celery. Sauté the vegetables for about 5 minutes until they have softened and the onion becomes translucent. Add minced garlic and sauté for an additional minute until fragrant.

Pour in 1 cup of red wine, using a wooden spoon to scrape up the flavorful brown bits stuck to the bottom of the pot. Allow the wine to simmer for 3-5 minutes, reducing it by half.

Stir in one can of crushed tomatoes, 2 cups of beef broth, fresh thyme, and bay leaves. Season the mixture with salt and pepper to taste. Return the browned short ribs to the pot, nestling them into the sauce.

Cover the Dutch oven and reduce the heat to low. Allow the Short Rib Ragu to simmer gently for 2-3 hours, stirring occasionally until the short ribs are fork-tender.

Once the cooking time is complete, remove the short ribs from the pot. Use two forks to shred the meat into bite-sized pieces. Return the shredded meat to the ragu, mixing well. Serve over pasta, polenta, or alongside crusty bread.