4 ½ hours
Season the ribs
Season bone-in beef short ribs generously on all sides with Kosher salt.
Brown the ribs
Sear the beef ribs over high heat until browned on all sides, about 12-15 minutes total.
Sauté onion, carrots, and garlic until translucent, about 3 minutes.
Add red wine, beef stock, and soy sauce. Bring to a rapid boil.
Place in oven
Return beef to the pot, add fresh herbs, then cover and transfer to a preheated oven. Cook for 2 ½ - 3 hours, until fall apart tender.
Shred the beef
Transfer the ribs to a large bowl, then use two forks to shred the meat.
Serve shredded beef ribs with freshly cooked pappardelle, creamy burrata cheese, and reserved braising liquid.