Braised Short Rib Pasta with Bone Marrow Butter Finish

Ingredients

• 2 lb bone-in beef short ribs
• 2 beef marrow bones (approx. 6 oz)
• 1 large yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 (14 oz) can crushed tomatoes
• 1 cup dry red wine
• 2 cups beef stock
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 bay leaf
• 1 tsp kosher salt, plus more to taste
• ½ tsp freshly ground black pepper
• 12 oz pappardelle or tagliatelle pasta
• 3 tbsp unsalted butter, room temperature
• 2 tbsp chopped fresh parsley
• Freshly grated Parmesan cheese, for serving