Rich and Hearty Slow-Cooked Short Ribs with Tomato Ragu

Ingredients

• 1.1 kg bone-in beef short ribs
• Salt, to taste
• Black pepper, to taste
• 90 ml extra-virgin olive oil, divided
• 1 medium yellow onion, finely diced
• 5 carrots, diced
• 4 celery stalks, diced
• 6 garlic cloves, minced
• 2 tablespoons tomato paste
• 1/2 teaspoon crushed red pepper flakes (optional)
• 240 ml dry Cabernet Sauvignon
• 800 g canned crushed tomatoes
• 120 ml water
• 120 ml beef broth
• 1 bay leaf
• 5 rosemary sprigs (3 finely chopped, 2 whole)
• 450 g pappardelle or fettuccine
• 30 g Pecorino Romano cheese
• Fresh parsley, as needed
• Burrata cheese (optional), for serving