Creating Tender Short Rib Ragu Over Silky Parmesan Mashed Potatoes is easier than you might think. Follow these steps:

For the Ragu:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Brown the Meat: In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper, and sear them until browned on all sides. Remove the ribs and set aside.
3. Sauté Vegetables: In the same pot, add onions, carrots, and celery. Sauté for about 5-7 minutes until vegetables are softened. Add minced garlic and cook for an additional minute.
4. Deglaze: Pour in the red wine, scraping the bottom of the pot to find any browned bits. Let simmer for 2-3 minutes.
5. Combine Ingredients: Stir in crushed tomatoes, beef broth, tomato paste, oregano, and thyme. Carefully return the short ribs to the pot.
6. Cook in the Oven: Cover the pot with a lid and transfer it to the preheated oven. Cook for 2-3 hours, or until the meat is tender and falling off the bone.
7. Finish the Ragu: Remove the ribs from the pot, shred the meat with a fork, and return it to the sauce. Taste and adjust seasoning as needed.

For the Mashed Potatoes:

1. Cook Potatoes: In a large pot, add the cubed potatoes and cover them with water. Bring to a boil and cook until very tender, about 15-20 minutes.
2. Drain: Drain the potatoes and return them to the pot over low heat. This helps to evaporate excess moisture.
3. Mash: Add heavy cream and butter to the potatoes. Mash until smooth and creamy.
4. Add Cheese: Stir in the grated parmesan cheese and season with salt and pepper to taste.