1- Start by seasoning the short ribs generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, sear the ribs over high heat until they’re nicely browned on all sides, about 3-4 minutes per side.

2- Remove the seared ribs from the pot and set them aside. In the same pot, sauté the onions, carrots, and celery until they’re softened and lightly caramelized, about 8-10 minutes. Add the garlic and cook for another minute, until fragrant.

3- Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes to cook off the alcohol. Then, stir in the tomato paste and beef broth.

4- Return the seared short ribs to the pot, along with the thyme, rosemary, and bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and let the Short Rib Ragu simmer for 2-2.5 hours, until the meat is fork-tender.

5- Once the Short Rib Ragu is ready, remove the bay leaves and any large herb sprigs. Use two forks to shred the meat directly in the pot.

6- Serve the Short Rib Ragu over a bed of creamy Parmesan Mashed Potatoes, garnished with freshly chopped parsley if desired.