1. Preheat the oven to 350°F.

2. Heat vegetable oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until golden brown, working in batches if necessary. Remove ribs and set aside.

3. Add diced carrots, celery, and onion to the same pot and cook for 10 minutes until softened. Add garlic and cook for 2 more minutes.

4. Stir in tomato paste and sprinkle with flour, coating the vegetables. Cook for 2–3 minutes to build flavor.

5. Pour in red wine and deglaze the pot, scraping up any browned bits. Add canned tomatoes with juice and 2 cups of water. Break up the tomatoes with a spoon.

6. Return short ribs to the pot, ensuring they are covered with liquid. Add parsley sprigs. Bring to a simmer, then cover and transfer to the oven.

7. Braise for 2–3 hours, until the meat is fork-tender and easily shredded.

8. Remove ribs and strain the sauce into another pot. Press solids to extract all liquid, then simmer sauce for about 30 minutes to thicken, skimming off any fat.

9. Shred the beef and return it to the sauce, stirring to combine.

10. For the mashed potatoes, boil the potatoes until tender. Drain and mash with butter, sour cream, and parmesan. Season to taste.

11. Serve the ragu over mashed potatoes and garnish with chopped parsley.