Begin by heating a heavy-duty pot over medium-high heat and sear the short ribs on all sides for 3-4 minutes.

Remove short ribs and sauté sliced onions in the remaining fat for about 5-7 minutes.

Pour in red wine and let it simmer for 3-5 minutes, scraping up browned bits.

Return short ribs to the pot and add minced garlic and herbs. Add beef broth to cover ribs halfway.

Let the short ribs simmer gently for 2.5 to 3 hours.

While ribs are braising, peel and chop potatoes, cook in salted water with garlic until tender, about 15-20 minutes.

Drain potatoes, mash with butter and warm milk until creamy.

Serve short ribs over garlic mashed potatoes, drizzled with braising sauce.