Season the short ribs generously with salt and pepper.

Heat a large pot over medium-high heat, add oil, and sear the short ribs for 4-5 minutes on each side.

Transfer the browned ribs to a plate and set aside.

In the same pot, add diced onions, chopped carrots, and minced garlic. Sauté for 5-7 minutes until softened.

Pour in red wine and scrape the bottom of the pot to lift browned bits; simmer for 2-3 minutes.

Return the short ribs to the pot, add enough beef broth to cover halfway. Bring to a simmer, cover, and braise for 2-3 hours.

While ribs are braising, cover potatoes with cold water in a large pot, add salt, and bring to a boil.

Cook potatoes for 15-20 minutes until tender; drain and return to pot.

Add butter and heavy cream to the drained potatoes, mash until smooth and creamy.

Serve short ribs on mashed potatoes with reduced braising liquid drizzled over.