Sear short ribs (3-5 pounds), then sauté carrot, onion, garlic, celery. Add meat back in with about a half bottle of red wine wine, beef broth, a bundle of thyme, bay leaves, and a 32 oz can of crushed tomatoes. This time I seasoned with red pepper, salt obvi, and fennel seed. Simmer until ribs are sheddible. Cook rigatoni until about half done. Then add to sauce to finish cooking. Add pasta water as needed. Remove bay leaves and thyme, and serve.