Preheat your oven to 180°C.
Heat olive oil in a large roasting tin on the hob over medium heat.
Fry beef short ribs for 4 minutes until browned on all sides.
Add onions and carrots and roast in the oven for 45 minutes.
Add tomatoes and the whole garlic bulb to the tin and pour in 500ml beef stock.
Roast for another 60 minutes.
Cook the spaghetti in boiling water until tender and drain well.
Remove the beef ribs from the tin and let them rest on a board.
Squeeze the roasted garlic from their skins back into the roasting tin.
Squash the tomatoes with a fork and mix them with the garlic into the sauce.
Remove meat from the rib bones, cut into strips, and return to the tin.
Stir in the cooked spaghetti, season with salt and pepper, and serve.