This might be the perfect comfort food. Braised short ribs served over creamy mashed potatoes with red wine gravy. This meal takes awhile but it totally worth it. The leftovers are excellent so be sure to make plenty. 
Gather up all your ingredients and get cooking. I cut these ribs into thirds, seasoned with salt and pepper. Preheat the oven to 350 degrees while you brown the meat.
I use my deep enameled cast iron skillet for this recipe. Coat the bottom of the pan with olive oil and heat over medium-high heat. Brown ribs on all sides (about 8 minutes total), working in batches as you do not want to crowd the meat in the pan. If the meat is too crowded, it will steam instead of getting that crusting brown goodness. Remove meat to a plate and on the the next step.
Toss in the diced onion and carrot mixture and cook until tender. During the last minute toss in some chopped garlic.
This is how the mixture should look when it is ready for the next step. Now is the time to add the red wine. I use a good (but cheap) Cabernet Sauvignon to add a good depth of flavor. Bring to boil and reduce wine by half, be sure to scrape any of the brown bits from the bottom of the pan. 
Add the meat back to the pan, pour in enough chicken stock to just cover the ribs. Toss in a bundle of spices – thyme, sage and bay leaf – tied together with kitchen twine. Add salt and pepper to you taste. Bring to boil, cover and put in oven. Braise for 2 1/2 – 3 hours, until ribs are fork tender.
When down, remove from oven and make the gray using some juice in the pan. I scoop up a couple cups in a bowl and using a hand blender, blend until smooth. Serve ribs on top of mashed potatoes and gravy on the side. Enjoy!!