Creating the delightful Slowly Braised Short Rib Ragu is straightforward if you follow these steps:

1. Season the Ribs: Generously season the short ribs on all sides with salt and pepper.
2. Sear the Ribs: In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the short ribs until browned on all sides. Remove and set them aside.
3. Sauté the Vegetables: In the same pot, add the onion, carrots, and celery. Sauté for about 5-7 minutes until softened. Add the minced garlic and sauté for an additional minute until fragrant.
4. Deglaze the Pot: Pour in the red wine, scraping the bottom of the pot to release any flavorful bits stuck to the bottom. Bring it to a simmer for about 2-3 minutes.
5. Add Tomatoes and Broth: Stir in the crushed tomatoes, beef broth, and tomato paste. Mix thoroughly to combine.
6. Season the Sauce: Add the dried oregano, thyme, and bay leaf to the sauce.
7. Return Ribs to the Pot: Return the seared short ribs to the pot, making sure they are submerged in the liquid.
8. Braise the Ragu: Cover the pot and transfer it to a preheated oven at 300°F (150°C). Cook for about 3 hours, or until the meat is tender and falling off the bone.
9. Finish the Sauce: Once the short ribs are done, remove them from the pot. Shred the meat off the bones, discarding any excess fat. Return the shredded meat to the sauce, mixing well.
10. Adjust Seasoning: Taste and adjust seasoning with additional salt and pepper if needed.