Preheat your oven to 325°F (160°C). Gather your ingredients while it warms up.

Season the short ribs with salt and pepper. In a pot, heat olive oil over medium-high heat and sear the ribs for 3–4 minutes per side. Remove and set aside.

Reduce heat to medium and add more olive oil if needed. Sauté onion, carrot, and celery for 5–7 minutes until soft.

Stir in tomato paste and caramelize for 2–3 minutes until darkened.

Deglaze the pot with red wine or balsamic vinegar, scraping the bottom. Simmer for 2 minutes.

Add crushed tomatoes, beef broth, bay leaves, and fresh herbs. Stir until mixed.

Return seared ribs to the pot, cover, and braise in the oven for 3 hours.

After braising, shred the ribs and return the meat to the pot. Simmer for 10 minutes.

For potatoes, boil salted water and cook Yukon Gold potatoes until tender, about 15 minutes.

Drain and mash the potatoes with butter, cream, and Parmesan until smooth.

Serve the mashed potatoes topped with the short rib ragu, garnished with parsley and extra Parmesan.