Creating Slowly Braised Short Rib Ragu may sound daunting, but it’s very manageable if you follow these steps:

1. Preheat your oven: to 325°F (160°C).
2. Season the short ribs: Generously season the short ribs with salt and pepper on all sides.
3. Sear the meat: In a large Dutch oven, heat olive oil over medium-high heat. Add short ribs and brown on all sides, about 3-4 minutes per side. Remove ribs and set aside.
4. Sauté the vegetables: In the same pot, add onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for an additional 1-2 minutes.
5. Deglaze with wine: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and reduce for about 5 minutes.
6. Add tomatoes and broth: Stir in crushed tomatoes, tomato paste, and beef broth. Add sugar, thyme, rosemary, and bay leaf; mix until well combined.
7. Return the ribs: Place the seared short ribs back into the pot, ensuring they are submerged in the sauce.
8. Braise in the oven: Cover the pot and transfer to the preheated oven. Braise for about 2 ½ – 3 hours, or until short ribs are fork-tender.
9. Finish the sauce: Remove the pot from the oven. Discard the herb stems and bay leaf. If desired, stir in whole milk or cream to balance acidity and add richness.
10. Break up the meat: Using two forks, shred the meat and mix it into the sauce. Taste and adjust seasoning with salt and pepper.

These steps will guide you through creating this phenomenal dish with ease.