Boil potatoes in salted water until tender.
Drain and mash with butter and milk or cream until smooth.
Season with salt and pepper, then keep warm.
2. Sear the Short Ribs
Pat short ribs dry and season with salt and pepper.
Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Sear ribs on all sides until browned. Remove and set aside.
3. Cook the Onions
In the same pan, add sliced onions and cook until caramelized, about 10–12 minutes.
Add minced garlic and sauté for 1–2 minutes until fragrant.
4. Make the Gravy and Braise
Stir in tomato paste, Worcestershire sauce, and beef broth. Bring to a simmer.
Return short ribs to the pan, cover, and reduce heat to low.
Simmer for 2–3 hours, or until the meat is tender and falling off the bone.
If needed, thicken the gravy by stirring in 1–2 tsp flour or reduce on medium heat.
5. Serve
Place a serving of mashed potatoes on each plate.
Top with tender short ribs and spoon over the rich onion gravy.
