Sear the Short Ribs by adding olive oil in a Dutch oven over medium-high heat. Season short ribs with salt and pepper, then sear for 4-5 minutes on each side until browned. Remove and set aside.

Prepare the Ragu Base by adding chopped onions and minced garlic to the pot, and sauté for 3-4 minutes until onions are translucent. Stir in San Marzano tomatoes, red wine, and fresh herbs, followed by beef broth. Simmer, scraping browned bits from the pot.

Simmer the Ragu by returning the seared short ribs to the pot, ensuring they're submerged. Cover, reduce heat, and let simmer for 2-3 hours until tender.

Make the Mashed Potatoes by peeling and chopping Yukon Gold potatoes. Boil in salted water for 15-20 minutes until fork-tender. Drain, return to pot, and add butter, cream, and Parmesan cheese. Mash until creamy.

Serve by plating the mashed potatoes and topping with hearty ragu. Optionally sprinkle with extra Parmesan and fresh herbs.