Heat a large Dutch oven or heavy pot over medium-high heat. Season the short ribs with salt and pepper, then sear them for about 4-5 minutes on each side until browned. Remove from pot and set aside.

In the same pot, add oil if needed and sauté chopped onion, garlic, celery, and carrots for 5-7 minutes until softened.

Pour in canned tomatoes, red wine, and beef broth, stirring to combine. Bring to a gentle simmer and return the seared short ribs to the pot.

Cover the pot with a lid and reduce the heat to low. Cook the ragu slowly for 2-3 hours until the short ribs are tender.

Meanwhile, boil water and add cubed potatoes. Cook for 15-20 minutes until fork-tender. Drain and allow to steam.

In a large bowl, mash the potatoes. Gradually mix in butter, cream, and grated Parmesan until smooth and creamy. Season to taste.

Taste the ragu and adjust seasoning if necessary. Serve over a scoop of Parmesan mashed potatoes, garnishing with extra Parmesan and fresh herbs.