Creating Tender Short Rib Ragu Over Silky Parmesan Mashed Potatoes can be a delightful adventure if you follow these clear steps:

1. Season the Ribs: Generously salt and pepper the short ribs on all sides.
2. Sear the Meat: In a large pot, heat the olive oil over medium-high heat. Add short ribs and sear them until browned, about 3-4 minutes per side. Remove and set aside.
3. Sauté Vegetables: In the same pot, add the chopped onion and sauté until translucent, around 5 minutes. Add garlic and cook for an additional minute.
4. Deglaze with Wine: Pour in the red wine, scraping any browned bits from the bottom of the pot. Let it cook for 2-3 minutes.
5. Add Remaining Ingredients: Stir in the beef stock and tomato paste. Return the short ribs to the pot.
6. Simmer: Bring to a boil, cover, and reduce the heat to low. Simmer for 3-4 hours or until short ribs are fork-tender.
7. Prepare Mashed Potatoes: While the ragu is simmering, cook the potatoes in salted boiling water until tender, about 20 minutes.
8. Mash with Ingredients: Drain the potatoes, then return to the pot. Add heavy cream, Parmesan cheese, salt, and pepper to taste. Mash until silky smooth.
9. Shred the Ribs: Once the ragu is done, shred the meat from the bones and return it to the sauce, discarding the bones.
10. Serve: Layer a generous scoop of mashed potatoes on each plate, topped with a ladle of the ragu.