Braised Short Rib Ragu:

1. To a small bowl, add garlic powder, salt, pepper, rubbed sage, thyme, and rosemary. Mix together.
2. Pat beef short ribs dry with a paper towel. 
3. Season each side with spice blend.
4. Heat a large dutch oven to medium high heat.
5. Add olive oil to the pan along with the seasoned short rib. Sear each side for 4 minutes then remove from the pan. 
6. Next, add in your sofrito (celery, onion, carrots) and garlic. Give it a quick stir, season with salt and saute until slightly browned. Approximately 10-12 minutes, stirring throughout.
7. Add in tomato paste and mix into the vegetable mixture. Cook for 2 minutes.
8. Deglaze the pan with red wine. Stir everything together and let the wine cook down to reduce into the vegetables. (Approximately 3-4 minutes.)
9. Next, add in beef bone broth and san marzano tomatoes (gently squeeze the tomatoes to break up a bit). Lastly, add the beef short ribs on top and give it a stir. Cover and bring to a boil.
10. Turn heat down to low and let simmer for 2 to 2.5 hours or until meat is pull apart tender, stirring occasionally.
11. Once meat is tender, pull the meat and bones out of the pot. Shred with a fork (I like to pull the fat out in this process too) and add meat back to the pan. Give it a stir and let simmer for another 5 minutes. Season with salt if needed and serve.

Optional:

1. Cook pasta until al dente.
2. Drain noodles and toss with short rib ragu. Top with grated parmesan.