• Pat short ribs dry on both sides and season with salt and pepper.
• Heat 1 tablespoon of oil in a large pot and sear beef ribs on all sides until a brown crust forms, about 6 minutes.
• Remove ribs to a plate and turn heat down to medium.

Make the Soffrito:

• Add the remaining oil then saute garlic and onion for a couple of minutes.
• Add carrots and celery and cook until the mixture is browned, about 7-10 minutes.
• Mix in the pomegranate juice scrapping the bottom of the pan to release the brown bits.
• Add the remaining ingredients of the ragu and return the seared beef with any accumulating juices.
• Increase the heat to bring the mixture to a boil then reduce heat so the mixture is gently simmering with few bubbles here and there.
• Cover the pot and let it cook for 2-3 hours stirring occasionally, until the beef ribs are very tender.
• Uncover and discard bay leaves.
• Using kitchen tongs remove ribs to a cutting board and shred meat with forks.
• Return shredded beef to the pot and continue to cook for another 30 minutes.
• Taste to adjust seasoning and set aside.

Make the paste:

• Add pasta to a large pot of boiling salty water.
• Drain pasta then plate into serving bowls.
• Spoon ragu over and toss to coat well.
• Serve with parmesan cheese and some chopped parsley.