Creating this wonderful dish is simple when you follow these steps:

For the Short Rib Ragu:

1. Sear the Short Ribs: Heat olive oil in a large Dutch oven over medium-high heat. Season short ribs with salt and pepper, then sear for about 3-4 minutes on each side until browned. Remove and set aside.
2. Saute Vegetables: In the same pot, add diced onion, carrots, and celery. Sauté for 5-7 minutes until softened. Stir in garlic and cook for another minute.
3. Deglaze with Wine: Pour in red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for about 3-5 minutes until slightly reduced.
4. Add Tomatoes: Stir in crushed tomatoes, tomato paste, oregano, and thyme. Bring to a gentle simmer.
5. Return Short Ribs: Place the short ribs back into the pot, nestling them into the sauce. Cover and reduce heat to low, allowing to simmer for about 2 to 2.5 hours until the meat is tender.
6. Shred the Meat: Once cooked, remove short ribs from the pot and shred the meat using two forks. Discard bones and any excess fat. Return the shredded meat to the sauce, mixing well.

For the Parmesan Mashed Potatoes:

1. Boil Potatoes: In a large pot, place the Yukon gold potatoes and cover them with salted water. Bring to a boil and cook for about 15-20 minutes, until fork-tender.
2. Drain and Mash: Drain the potatoes well, then return to the pot. Mash with a potato masher or ricer until smooth.
3. Add Butter and Milk: Stir in the butter and warmed milk or cream until fully incorporated.
4. Mix in Cheese: Fold in freshly grated Parmesan cheese. Season with salt and pepper to taste.