– Preheat oven. Pat ribs dry with a paper towel, then generously season on all sides with salt and ground black pepper.
– Preheat a large dutch oven over high heat, then add a few tablespoons of oil. When very hot, work in batches as needed to sear the ribs until browned on all sides.
– Add diced onion, carrots, celery, and garlic, then cook, stirring occasionally, until translucent.
– Stir in tomato paste until dissolved, then delgaze with red wine. Allow this to cook down for 1-2 minutes, then add whole tomatoes, crushing them with your hands into the pot. Add beef stock and balsamic vinegar, then stir.
– Tie together rosemary (or thyme) and sage sprigs, then place in the pot with other ingredients. Cook until tender and falling off the bone.
– Use tongs to carefully remove the beef ribs and place in a large bowl. Discard beef bones, shred the beef.
– Remove the herbs and the Parmesan rind, return the shredded beef to the sauce and stir.
– Cook pappardelle until al dente, then drain, reserving at least 1 cup of the pasta cooking liquid.
– Simply stir in the cooked pappardelle with the sauce, toss until the pasta is evenly coated, then serve.