Start by peeling and chopping 2-3 medium Yukon Gold or Russet potatoes into even chunks for uniform cooking. Gather your beef short ribs, a bottle of bold red wine, fresh garlic, and herbs like thyme or rosemary. Ensure you have a heavy pot, preferably a Dutch oven, ready for searing the short ribs.

Heat a splash of oil in the Dutch oven over medium-high heat. Season the short ribs generously with salt and pepper, then add them to the pot, browning each side for about 4-5 minutes until they achieve a rich brown crust.

Once browned, remove the ribs and sauté onions and minced garlic in the same pot until softened. Return the short ribs, then pour in about 2 cups of red wine along with 1 cup of beef broth. Add fresh herbs and bring to a gentle simmer; cover and cook on low heat for 2.5 to 3 hours until the meat is fork-tender.

While the ribs braise, place the chopped potatoes and a couple of peeled garlic cloves in a large pot. Cover them with water and add a pinch of salt, then bring to a boil over high heat. Cook for 15-20 minutes until the potatoes are fork-tender.

Drain the potatoes and garlic, then return them to the pot over low heat. Add warm milk and butter to the mixture, mashing until smooth and creamy.

On a large plate, spoon a generous portion of the creamy garlic mashed potatoes, then top with the fall-off-the-bone short ribs. Drizzle with the luscious braising sauce from the pot and garnish with a sprinkle of fresh herbs.