Season the short ribs generously with salt and pepper. Heat a pot over medium-high heat and add oil. Brown the ribs on all sides for 8–10 minutes. Remove and set aside.

In the same pot, reduce heat to medium and add onions, garlic, carrots, and celery. Cook for 5–7 minutes until softened.

Pour in red wine to deglaze the pot, scraping the browned bits. Let it simmer for 5 minutes until reduced.

Return short ribs to the pot, add crushed tomatoes, beef broth, bay leaves, thyme, and oregano. Simmer for 2–3 hours on low heat.

Meanwhile, peel and chop potatoes. Boil in salted water for 15–20 minutes until fork-tender. Drain and return to the pot to evaporate moisture.

In the pot with potatoes, add butter, warm milk or cream, and Parmesan. Mash until smooth and creamy, adjusting seasoning as needed.

Once the ribs are tender, shred the meat and serve over mashed potatoes, garnished with fresh herbs if desired.