3 pounds boneless short ribs, patted dry and seasoned with salt and pepper

2 tablespoons vegetable oil

3 carrots, diced

2 ribs celery, diced

1 onion, diced

3 cloves garlic, minced

2 tablespoons tomato paste

1 tablespoon flour

1 (28-ounce) can whole San Marzano plum tomatoes with juice

2 cups red wine

2 cups water

6 sprigs fresh parsley

Salt and pepper, to taste

3 Yukon gold potatoes, peeled and quartered

1/4 cup unsalted butter

1/4 cup sour cream

3/4 cup grated Parmesan cheese

Salt and pepper, to taste

3 tablespoons chopped parsley (optional, for garnish)

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Season short ribs generously with salt and pepper.
Heat vegetable oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until browned. Remove and set aside.
Add carrots, celery, and onion to the pot and cook until softened. Stir in garlic and cook briefly.
Add tomato paste and flour, cooking for 1 minute.
Pour in red wine, scraping up browned bits from the bottom.
Add tomatoes with juice, water, parsley sprigs, salt, and pepper.
Return short ribs to the pot, cover, and simmer for 2 1/2 to 3 hours until tender.
Shred short ribs into the sauce, discarding excess fat and parsley sprigs.
For mashed potatoes: Boil Yukon gold potatoes until fork-tender, then drain.
Mash with butter, sour cream, and Parmesan cheese until creamy. Season with salt and pepper.
Serve ragu over mashed potatoes and garnish with parsley if desired.

Bone-in short ribs may be used for more flavor but require longer cooking time.

Can be served with pasta or polenta instead of potatoes.

Add thyme or rosemary sprigs for an herby flavor.

For a richer sauce, stir in a splash of cream before serving.

Leftovers taste even better the next day and can be refrigerated for up to 4 days or frozen for 3 months.