Pour the olive oil into a large, cast iron, Dutch oven over medium-high heat. Generously salt the short ribs on all sides. Once the olive oil is moving around the pot easily like a thin liquid, add the short ribs. Sear the short ribs on all sides, about 2-3 minutes.
You’ll know it’s time to turn the ribs when they release easily from the bottom of the Dutch oven.
Remove the short ribs from the Dutch oven and set aside. Turn down the heat to medium-low, and add a little more olive oil if needed. Toss in the chopped yellow onion and sauté for about a minute before adding the wine of Rioja, cherry tomatoes, cherries, peppercorn mix, and nutmeg. Stir to combine.
Add the short ribs back into the Dutch oven tucking them into the sauce. Add the fresh rosemary, thyme and bay leaf and cover the dutch oven with the lid.
Place the short ribs in the oven and bake for 2 1/2-3 hours or until the beef is falling apart. Remove the short ribs from the bolognese, and shred. Remove the bone and add the meat back into the sauce. Mix in the tomato paste. Add salt and pepper to taste.
Cook pappardelle to package directions and toss with bolognese. Top with shredded Parmigiano Reggiano and fresh chives. Serve with Rioja Wines.