Pre heat your oven to 325f. Season your short ribs on both sides with salt and pepper. Next, lay down a piece of butcher's twine on your cutting board. Add your bay leaf and thyme and tie it up. Place a Dutch oven over medium high heat. Once hot, add oil and sear your short ribs in batches for 2 minutes per side. Set aside for later. In the same pot, saute your carrot, onion and celery until softened about 3-4 minutes. Then add your garlic and herb bouquet and let cook until fragrant. Next add your red wine and reduce for 2 minutes. Then add your beef stock and tomatoes and bring to a boil. Then add your seared short ribs, cover and place in your pre-heated oven for 4 hours. Take the short ribs out of the pot. Let cool for 10 minutes and then shred into fine pieces. Return the pot to the stove and let reduce for 30 minutes or until thickened. Then add your shredded meat to the pot and stir to combine. Taste and adjust for seasoning. In a medium pot, over medium heat, add your butter. Once melted, add your flour and cook for 1 minute. While whisking, gradually add your milk. Once your bechamel is thickened, add your parmesan cheese, nutmeg, salt and pepper. Mix well and keep warm. To assemble: In a baking dish, add a spoonful of your Shortrib Ragu, then one of your cooked pasta sheets. Next, add a thin layer of your bechamel sauce, a sprinkle of mozzarella cheese. Repeat until the dish is full. Finally add a generous sprinkle of mozzarella cheese. Add to a 350f oven for about 45 minutes. Remove from oven and let cool for at least 15-20 minutes. Slice and garnish with fresh basil and enjoy!
