Just posted on brokeassgourmet.com, but here it is in li.st form for you kitchen Listers. ❤️🍝
  1. Heat 2 tablespoons extra virgin olive oil in a large dutch oven or heavy-bottomed pot (with a fitted lid) over medium-high heat
  2. Salt 1 pound boneless short ribs on both sides.
    Bone-in short ribs are fine too, just double it to 2 pounds.
  3. Brown the short ribs in the hot oil for 2-3 minutes on each side, until a thick crust forms.
    Don't skip this step. Browning seals juices into the meat, and helps develop flavor for the whole sauce.
  4. Remove the short ribs from the pan and set aside.
  5. Add the 1 chopped medium yellow onion, 1 chopped large handful fresh flat-leaf parsley, and 3 cloves chopped garlic to the pan, and brown well, for 3-4 minutes.
    Again, building flavor.
  6. Deglaze the pan by pouring in 2 cans (about 4 cups) warmed beef broth and scraping the bottom of the pan with a wooden spoon to loosen any stuck bits.
  7. Add 2 15-ounce cans chopped tomatoes and season with 1/2 teaspoon each of salt and pepper.
  8. Return the short ribs to the pot.
    Turn the heat up and bring to a boil, then reduce heat to medium-low.
  9. Simmer for about 3 hours, until the sauce has greatly reduced and the short ribs are very tender.
  10. Remove the short ribs and transfer them to a cutting board.
    Use 2 forks to shred them.
  11. Return the meat to the pot and stir well.
    Taste for seasoning and, if necessary, add a little salt.
  12. Reduce the heat to low so it continues to simmer.
  13. Bring a pot of salted water to a boil and cook the spaghetti according to package instructions.
    Be sure to reserve 1/2 cup cooking water.
  14. Transfer the cooked pasta (without rinsing), plus 1/2 cup reserved cooking water to the simmering ragu and let cook together for 2-3 minutes.
  15. Serve the pasta in bowls, garnished with a little more chopped parsley.