Preheat oven to 300°F. Pat short ribs dry and season generously with salt and pepper on all sides.

Heat olive oil in Dutch oven over medium-high heat. Sear short ribs in batches until deeply browned on all sides, 3-4 minutes per side. Transfer to plate.

Reduce heat to medium. Add onion, celery, and carrots. Sauté 8-10 minutes until softened and beginning to caramelize.

Add garlic and tomato paste, stirring constantly for 1-2 minutes until paste darkens and becomes fragrant.

Pour in red wine, scraping up browned bits from bottom. Simmer vigorously 3-4 minutes until reduced by half.

Stir in crushed tomatoes, beef broth, bay leaves, thyme sprigs, and oregano. Bring to simmer.

Nestle browned short ribs into sauce, ensuring mostly submerged. Cover and transfer to oven.

Braise 3-3.5 hours until meat is fall-apart tender and pulls away from bones easily.

Remove from oven, transfer ribs to cutting board. Rest 10 minutes, then shred meat with forks, discarding bones and large fat pieces.

Remove bay leaves and thyme stems from sauce. Return shredded meat to sauce. If thin, simmer uncovered 10-15 minutes to reduce.

Cook egg noodles in salted boiling water until al dente. Drain, reserving 1 cup pasta water.

Toss noodles with ragù, adding pasta water as needed for proper consistency. Serve topped with parsley and Parmesan.