Preheat your oven to 325°F (160°C). Season beef short ribs with salt and pepper. Heat a large pot with olive oil, then sear ribs for 3-4 minutes on each side until browned. Remove and set aside.

Add more olive oil if needed, then sauté chopped onion, carrot, and celery for 5-7 minutes until softened, scraping browned bits from the pot.

Stir in tomato paste and cook for 2-3 minutes, then deglaze the pot with dry red wine. Simmer for 5 minutes before adding crushed tomatoes, beef broth, bay leaves, and rosemary.

Return the short ribs to the pot, ensuring they are covered in sauce. Cover and braise in the oven for 3 hours until tender.

Remove from the oven, discard bay leaves and rosemary. Shred meat with forks and mix into the sauce, then simmer on low.

In a separate pot, boil salted water and cook cubed potatoes for 15-20 minutes until tender. Drain and steam to remove moisture.

Mash the potatoes with melted butter, warm cream, and Parmesan until smooth and creamy. Avoid over-mixing.

Serve mashed potatoes topped with a generous helping of Short Rib Ragu, optionally garnished with parsley or extra Parmesan.