Begin by seasoning the short ribs generously with salt and pepper. Heat a heavy-bottomed pot or Dutch oven over medium-high heat and add a drizzle of oil. Once hot, add the short ribs in batches, browning them on all sides for about 8–10 minutes. Remove the ribs and set them aside.

In the same pot, reduce the heat to medium and add diced onions, minced garlic, chopped carrots, and celery. Stir frequently and cook for about 5–7 minutes until the vegetables are softened and aromatic.

Pour in 1 cup of dry red wine to deglaze the pot. Use a wooden spoon to scrape up the browned bits from the bottom. Allow the wine to simmer for about 5 minutes until it reduces slightly.

Return the browned short ribs to the pot, and add crushed tomatoes, low-sodium beef broth, bay leaves, thyme, and oregano. Bring the mixture to a gentle simmer, cover the pot, and reduce the heat to low. Let it cook undisturbed for 2–3 hours.

While the ragu simmers, prepare the creamy parmesan mashed potatoes. Peel and chop your russet or Yukon Gold potatoes. Boil them in salted water for about 15–20 minutes until fork-tender. Drain and return them to the pot over low heat.

Add butter, warm milk or cream, and grated Parmesan cheese to the drained potatoes. Mash everything together until smooth and creamy. Adjust seasoning with salt and pepper as needed.

Once the ribs are tender, carefully shred the meat and discard any bones. Serve the rib ragu generously over the creamy parmesan mashed potatoes and enjoy.