Generously season the beef short ribs with salt and pepper. In a Dutch oven, heat oil over medium-high heat. Sear the ribs for 4-5 minutes on each side, until browned. Remove and set aside.

Lower the heat, add chopped onions and minced garlic to the pot. Sauté for 3-4 minutes until onions are translucent and fragrant.

Return the ribs to the pot, pour in red wine, and sprinkle with herbs. Bring to a simmer, cover, and reduce heat. Braise for 2.5 to 3 hours until fork-tender.

Meanwhile, peel and chop potatoes. In salted boiling water, cook potatoes and garlic for 15-20 minutes until fork-tender. Drain and return to pot.

Add butter and milk to the potatoes, mash until smooth. Adjust seasoning with salt and pepper as needed.

Serve by scooping garlic mashed potatoes onto each dish, top with ribs and drizzle with braising sauce. Garnish with fresh herbs.