1. – Season the short ribs with salt and pepper.

2. – Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Transfer to a plate.

3. – Add the onion to the Dutch oven and cook for 5 minutes until softened. Add the garlic and cook for 1 minute more.

4. – Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring to a simmer and cook for 2-3 minutes.

5. – Add the crushed tomatoes, beef broth, bay leaves, and thyme. Return the seared short ribs and any accumulated juices to the pot. Bring to a boil, then reduce heat to low. Simmer, covered, for 2-3 hours, until the meat is very tender.

6. – Meanwhile, place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return to the pot.

7. – Add the milk, parmesan, and butter to the potatoes. Mash until smooth and creamy. Season with salt and pepper.

8. – Once the short ribs are tender, remove the bay leaves and thyme sprigs. Use two forks to shred the meat right in the pot.

9. – Serve the short rib ragu over the parmesan mashed potatoes, garnished with chopped parsley.