Season short ribs with kosher salt. Heat olive oil in a heavy-bottomed pot over medium-high heat. Sear short ribs for 4-5 minutes per side until brown.

Remove short ribs and set aside. In the same pot, add onion, celery, carrot, and garlic, cooking for 5-6 minutes until soft.

Stir in tomato paste, kosher salt, and black pepper. Cook for 2-3 minutes until the paste caramelizes.

Return seared short ribs to the pot. Pour in red wine, scraping the pot bottom to lift browned bits.

Add broth, crushed tomatoes, herb bundle, and bay leaves. Bring to a simmer, cover partially, and reduce heat. Cook for 2 to 2½ hours until fork-tender.

Remove bay leaves and herb bundle. Shred meat from bones using forks. Stir in vinegar and adjust seasoning.

For thicker sauce, simmer uncovered on low for 10-15 minutes. Serve over tagliatelle or polenta with parsley and Parmigiano Reggiano.