Cooking this dish is a journey in itself, filled with delicious aromas and rewarding flavors.

1. Preheat your oven to 325°F. Season the short ribs generously with salt and pepper.
2. In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until they develop a rich, brown crust. Remove and set aside.
3. Add the onion, garlic, carrots, and celery to the pot, cooking until the vegetables are softened, about 5-7 minutes.
4. Stir in the tomato paste, cooking for another minute to caramelize.
5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for about 2 minutes.
6. Add the beef broth, crushed tomatoes, thyme, and bay leaves. Return the short ribs to the pot, ensuring they are submerged in the sauce.
7. Cover the pot and transfer it to the oven. Cook for 2.5 to 3 hours, until the meat is tender and falling off the bone.
8. While the ragu is cooking, prepare the mashed potatoes. Boil the potatoes in salted water until tender, about 15-20 minutes.
9. Drain the potatoes and return them to the pot. Add the butter, cream, and parmesan cheese. Mash until smooth and creamy.
10. Once the ragu is ready, remove the short ribs and shred the meat, discarding the bones. Return the meat to the sauce, stirring to combine.
11. Serve the ragu over a generous helping of mashed potatoes, garnished with fresh parsley if desired.

This process might remind you of a slow dance, where each step is deliberate and savored. Cooking this dish is not just about the destination, but the journey.