Preheat oven to 425°F; meanwhile, bring a large pot of water to boil; add salt to taste.
Coat carrots, turnip and parsnip with 3 tablespoons olive oil, season with salt and pepper and roast in the oven until slightly brown, about 15 minutes. Set aside.
In a skillet, sauté onion with remaining olive oil until light yellow, about 5 minutes, add wine and reduce to 1/3; add broth and short ribs. Once sauce comes to a simmer, stir in roasted vegetables.
Cook pasta according to package directions, drain and toss with ribs mixture.
Finish with parsley, butter and cheese before serving.
