Season the short ribs with salt and brown them in a large pot over medium-high heat. Remove and set aside.

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

Stir in crushed tomatoes and beef broth, then return the browned short ribs to the pot.

Cover and let it simmer on low heat for 3-4 hours until fork-tender.

In a separate pot, boil peeled potatoes until fork-tender. Drain and mash with unsalted butter, milk or cream, and Parmesan until creamy.

Plate the Rib Ragu over the creamy Parmesan mashed potatoes.