Start by patting the short ribs dry and seasoning generously with salt and pepper. Heat a Dutch oven over medium-high heat and add a splash of oil. Once hot, sear the short ribs for about 4–5 minutes on each side until they're deeply browned.

In the same Dutch oven, reduce the heat to medium and add chopped onions and minced garlic, sautéing for about 3–4 minutes until fragrant and golden. Deglaze the pot with a cup of robust red wine.

Return the seared ribs to the pot, nestling them in the aromatic mixture. Add fresh thyme and rosemary, then pour in enough beef broth to just cover the ribs. Bring to a gentle simmer, cover the pot, and reduce the heat to low.

While the ribs are braising, peel and chop your potatoes into even chunks, then add them along with a few cloves of garlic (unpeeled) to a pot of salted water. Bring the water to a boil.

In a mixing bowl, combine the drained potatoes and garlic with warm milk and butter. Use a potato masher or ricer to blend everything together until smooth and creamy.

On a large platter, spoon the creamy garlic mashed potatoes and atop them generously lay the braised short ribs. Drizzle with the rich braising sauce from the pot and garnish with freshly chopped herbs.