1. – Season the short ribs with salt and pepper.

2. – In a large Dutch oven or heavy-bottomed pot, sear the short ribs over medium-high heat until browned on all sides, about 3-4 minutes per side. Remove the ribs and set aside.

3. – Add the onion to the pot and cook for 5 minutes, until translucent. Add the garlic and cook for 1 minute more.

4. – Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring to a simmer and cook for 2-3 minutes.

5. – Add the crushed tomatoes, beef broth, and thyme. Return the short ribs to the pot and bring to a boil.

6. – Reduce heat to low, cover, and simmer for 2-3 hours, until the meat is very tender and falling off the bone.

7. – Remove the short ribs from the pot and shred the meat, discarding the bones.

8. – Return the shredded meat to the pot and adjust seasoning with salt and pepper as needed.

9. – Meanwhile, in a large pot, cover the cubed potatoes with cold water. Bring to a boil and cook until tender, about 15-20 minutes.

10. – Drain the potatoes and return them to the pot. Add the milk, Parmesan, and butter. Mash until smooth and creamy.

11. – Serve the Short Rib Ragu over the Parmesan Mashed Potatoes, garnished with chopped parsley.