• Prep the meat: Dry the meat and season well with salt and black pepper. .
  
• Sear/Brown the beef: Add the oil into a large thick based pan or Dutch oven and once the oil is hot carefully add the seasoned meat. Sear until brown all around and how long it takes will differ from stove to stove. Remember to not overcrowd the pot for the beef to get an all round sear.
  
• Remove the black bits in the surface of the oil from the burning of the black pepper and leave the remaining oil in there for the soffritto. If the oil is more than 2 to 3 tablespoons take some out. You can remove the oil by using a spoon to scoop the oil or use kitchen tissue paper to soak it up and discard. Set the pot to low to medium heat for the soffritto.
  
• Make the soffritto: Add the 3 to 4 Tbsps. olive oil 1 onion 3 carrots, chopped and a pinch of salt. Cook on medium to low heat for 20 to 30 minutes. In the last 5 minutes add the garlic and continue cooking another 5 minutes. The soffritto should cook until it almost caramelizes and if it starts sticking to the pot, no sooner lower the heat but let it cook for long. Because we've already seasoned the meat, we are adding just a pinch of salt here, no pepper. However, please taste and adjust. PS. This is where I add my garlic & herb and Involtini spice Add them in the last minute or two of the soffritto cooking for another layer of flavor.
  
• Now it's time to seal the aromatic flavors: Add the tomato paste and the curry paste, stir them in while cooking. About 2 minutes.
  
• Let's Deglaze: Add the wine, increase the heat from low to medium and let it cook for roughly 3 to 5 minutes for the flavors to come together.
  
• Time to up the flavor: Add the tomato, beef stock or water and the browned beef short ribs from the beginning of the recipe and cover the pot with the lid. Bring it up to a boil first and then drop it to a low simmer and cook for 2 ½ hours checking once or twice to see if it needs water and only if it does, go with half a cup don't add too much water.
  
• Whether or not you have added the herbs above, you can still add a bunch of fresh thyme and rosemary tied up with kitchen twine and add it on the sauce. If you are not adding them as in a bunch leave it out there's no need to chop more herbs.
  
• Now What? It's been 2 ½ even 3 hours now what? Transfer the short ribs to a plate and you can remove the bones (optional) and shred the meat. If you used whole herbs you can remove any visible bits and discard bunched herbs, they've served their purpose. What do I do with the shredded meat? You can now return the short ribs to the Dutch oven/pot on a low simmer while the pasta cooks.
• Pasta: Save the pasta water! Cook the pasta according to packet instructions with about two minutes less than what the instructions say.
• As opposed to my no dairy beef ragu we are adding cream into this one. Add part of the cream now and part of the parmesan cheese and fold the ingredients in rather than 'mix'.
  

Add The Pasta

• Transfer the pasta to the short ribs pot using a large spoon or tongs, (don't drain the pasta). You want the pasta water to emulsify into the cream and create a sauce. While the stove is still on medium heat, as you transfer the pasta, add a little of the pasta water too. Toss to coat the pasta into the sauce making sure that the pasta is married into the sauce.
  
• Add any remaining cream and parmesan cheese if using and fold it into the creamy beef ragu.
  

Combine, Serve, and Enjoy!

• Serve: Finish with a little more freshly grated Parmesan cheese, fresh black pepper and chopped fresh herbs.