Heat olive oil in a large skillet over medium-high heat. Season the beef short ribs generously with salt and pepper. Brown the ribs on all sides until they develop a deep caramelized crust, about 3-4 minutes per side. Transfer the ribs to your slow cooker.
In the same skillet, add diced onion, carrot, and celery. Sauté until vegetables soften and onions turn translucent, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant. Pour the sautéed vegetables into the slow cooker with the ribs.
Pour in crushed tomatoes and beef broth. Sprinkle in dried oregano and thyme, then season with additional salt and pepper to taste. Stir gently to combine.
Cover and cook on low for 7-8 hours or on high for 4-5 hours until meat is tender and falls off the bone.
About 20 minutes before serving, bring a large pot of salted water to a boil. Cook pappardelle according to package instructions until al dente. Drain, reserving some pasta water.
Remove short ribs from slow cooker and shred meat using two forks, discarding bones and fat. Return shredded meat to sauce and stir gently. If sauce is too thick, add reserved pasta water.
Toss cooked pappardelle with short rib ragu, coating noodles evenly. Serve immediately garnished with fresh basil leaves and grated Parmesan cheese.
