Start by peeling and chopping the potatoes into uniform chunks. Gather your short ribs, onions, garlic, and herbs. Preheat your oven to 325°F (165°C).

In a large Dutch oven, heat a couple of tablespoons of oil over medium-high heat. Once hot, add the short ribs and sear for about 3-4 minutes on each side until browned. Remove and set aside.

In the same pot, add chopped onion and minced garlic. Stir until translucent, about 3-5 minutes, scraping the bottom of the pot for flavor.

Pour in the red wine and bring to a simmer, scraping up browned bits. Allow to reduce for about 5 minutes.

Return the short ribs to the pot with thyme and rosemary. Add enough beef broth to cover the ribs. Cover and braise in the oven for 2.5 to 3 hours.

While the ribs cook, boil your potatoes and garlic in salted water until fork-tender, about 15-20 minutes. Drain, return to the pot, add milk and butter, and mash until smooth.

Once the ribs are cooked, let them rest for a few minutes before serving over garlic mashed potatoes with braising sauce. Garnish with fresh herbs.