Pat short ribs dry with some kitchen towel. Season the short ribs on both sides liberally with salt and pepper.
Heat 1 tbsp olive oil in a large dutch oven on medium-high heat, proceed to sear the beef ribs on all 4 sides. A couple of minutes on each side. Work in batches 4 or 5 at a time do not crowd the pan. Remove short ribs and place them on a plate.
Drain excess liquid leaving about 1 tbsp of rendered fat from the pot.
Add in onions + carrots + 1tsp salt + 1tsp pepper. Cooking over medium heat until the vegetables are softened about 5 minutes.
Add the garlic, cook until fragrant, about 1 minute.
Add tomato paste and saute for a few minutes until thickened.
Pour in beef stock + crushed tomato + parmesan rind + bay leaves + dijon mustard. Stir to combine.
Add the short ribs, making sure there is enough liquid that the meat is almost all submerged. Bring to a boil then reduce heat to low.
Cook for 3-4 hours, occasionally stirring and skiming the fat off the top. The meat is done when it has pulled away from the bone completely and is falling apart. If the sauce gets too thick add between ½-1 cup of water to loosen it up and prevent burning.
Remove the meat and bay leaves from the dutch oven and place it on a clean chopping board. Discard the bay leaves. Remove the bones from the meat, then using two forks shred the meat and return to the pot. Add 2 cups of water.
Bring to a boil then simmer for 15 minutes, season with salt and pepper to taste
While the meat is simmeing cook the pasta according to the package instructions.
Plate the pasta into shallow bowls and ladle the meat with sauce on top. Top with lots of grated parmesan and some basil or parsley.
