Season the boneless short ribs generously with salt and pepper, patting them dry for enhanced browning. Trim excess fat and preheat Dutch oven over medium-high heat with a drizzle of olive oil.

Carefully add the seasoned short ribs to the Dutch oven, searing for 4-5 minutes on each side until deep brown. Transfer to a plate and set aside.

Reduce heat to medium and add chopped onion, celery, and carrot to the Dutch oven. Sauté for about 15 minutes until softened and caramelized.

Add minced garlic, tomato paste, and Worcestershire sauce to the vegetables, stirring for an additional minute.

Pour in crushed tomatoes and chicken broth, stirring to combine. Return the short ribs to the pot, making sure they are submerged. Bring to a gentle boil, then reduce heat to low and cover, simmering for 2.5 to 3 hours.

While the ragu simmers, prepare the pappardelle pasta according to package instructions in salted boiling water until al dente, about 8-10 minutes, reserving a cup of pasta water.

Once the short ribs are tender, stir in heavy cream and grated Parmesan cheese, mixing well. Add the cooked pappardelle and toss to coat.

Allow to heat through for about a minute, then serve immediately, garnished with extra Parmesan.