Start by seasoning the beef short ribs generously with salt and pepper, ensuring that every inch is coated. Let them sit at room temperature for about 30 minutes.

In a heavy Dutch oven, heat a couple of tablespoons of oil over medium-high heat. Add the seasoned short ribs to the pot, searing on all sides for about 3-4 minutes.

Remove the ribs and sauté chopped onions and minced garlic in the same pot for about 5 minutes until softened.

Pour in 1-2 cups of red wine, scraping up any browned bits as you stir. Simmer for about 2-3 minutes.

Return the short ribs to the pot with fresh herbs, cover with a lid, and simmer on low heat for 2.5 to 3 hours.

Prepare garlic mashed potatoes by boiling peeled Yukon Gold potatoes and garlic in cold water for about 15-20 minutes until fork-tender.

Drain the potatoes and garlic, then mash them with warm milk and softened butter until creamy, seasoning with salt and pepper.

Plate a generous portion of garlic mashed potatoes, top with tender braised short ribs, and drizzle with the braising sauce.