Cook the Ragu:

1. Brown the Short Ribs: In a large pot, heat olive oil over medium heat. Add the short ribs and brown them on all sides. Once browned, remove them from the pot and set aside.
2. Sauté Vegetables: In the same pot, add the diced onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
3. Combine Ingredients: Return the short ribs to the pot. Add the vegetable broth and crushed tomatoes. Stir in the dried oregano, basil, salt, and pepper. Bring the mixture to a simmer.
4. Slow Cook: Cover the pot and let it cook for 2-3 hours, or until the meat is tender and easily shreds with a fork.

Make Mashed Potatoes:

1. Boil Potatoes: While the ragu is cooking, place the chopped potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15 minutes.
2. Mash Ingredients: Drain the potatoes and return them to the pot. Add the milk, butter, Parmesan cheese, salt, and pepper. Mash until smooth and creamy.

Serve:

1. Shred the Beef: Once the short ribs are tender, remove them from the pot and shred the meat, discarding any bones. Mix the shredded meat back into the ragu sauce.
2. Plate the Dish: Serve the savory short rib ragu generously over a bed of Parmesan mashed potatoes.