Season the short ribs generously with salt and pepper. Heat a large pot over medium-high heat, add olive oil, and sear the short ribs for 4-5 minutes on each side until browned. Remove and set aside.

In the same pot, reduce heat to medium and add chopped onions. Sauté for 3-4 minutes until translucent. Stir in minced garlic and cook for 1-2 minutes.

Pour in 1 cup of red wine to deglaze the pot, scraping up brown bits. Simmer for 2-3 minutes.

Add 28 ounces of crushed tomatoes and 2 cups of beef broth. Stir in fresh herbs and bring to a gentle simmer.

Return the seared short ribs to the pot, cover, reduce heat to low, and simmer for 2-3 hours until tender.

While the ragu simmers, peel and chop potatoes, boil in salted water for 15-20 minutes until fork-tender. Drain, mash with butter, cream, and grated Parmesan until smooth.

Once the ragu is ready, shred the meat off the bones and serve over the Parmesan mashed potatoes. Garnish with fresh herbs or extra Parmesan.