1. Preheat your oven to 325°F (163°C). Season the short ribs with salt and pepper.
2. In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 8-10 minutes. Remove from the pot and set aside.
3. Add the onion, garlic, carrots, and celery to the pot. Sauté until the vegetables are softened, approximately 5-7 minutes.
4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for about 2-3 minutes.
5. Stir in the beef broth, crushed tomatoes, tomato paste, thyme, and rosemary. Return the short ribs to the pot, submerging them in the sauce.
6. Cover the pot and transfer it to the oven. Allow the short ribs to braise for 2.5 to 3 hours, or until they are fork-tender.
7. Remove the pot from the oven. Carefully take out the short ribs and shred the meat using two forks. Return the shredded meat to the pot and stir to combine.
8. Serve the ragu over a generous scoop of mashed potatoes, garnishing with fresh herbs if desired.

As you prepare this dish, remember that patience is key. Slow cooking allows the flavors to deepen and the meat to become tender, a lesson my abuela taught me during our countless hours in the kitchen together.