Season the beef short ribs generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and sear the ribs until golden.

Brown the short ribs on all sides for about 3-4 minutes each. Remove and set aside, keeping the drippings in the pot.

Sauté chopped onions and carrots for 5-7 minutes until they soften. Add minced garlic and cook for an additional minute.

Stir in tomato paste and cook for 2 minutes, scraping the bottom of the pot for added flavor.

Pour in beef broth and red wine, scraping the bottom with a wooden spoon to deglaze. Simmer for a minute.

Return the seared ribs to the pot, add fresh thyme and rosemary, cover, and braise in a preheated oven at 325°F for 2.5-3 hours.

Prepare garlic mashed potatoes by boiling potatoes with whole garlic cloves until fork-tender, then mash with milk and butter.

To serve, pile garlic mashed potatoes on plates and top with short ribs, drizzling with braising liquid and garnishing with parsley or thyme.