Preheat your oven to 325°F (160°C). Season the short ribs with salt and black pepper. In a large Dutch oven, heat olive oil over medium-high heat. Add the short ribs and sear on all sides until browned. Remove and set aside.

Sauté Vegetables

In the same pot, add carrots, pearl onions, and mushrooms. Sauté for about 5-7 minutes until they start to soften. Add garlic and cook for another minute.

Deglaze and Simmer

Pour in the red wine and scrape up any browned bits from the bottom of the pot. Bring to a simmer and cook for about 10 minutes to reduce slightly. Add the beef broth, thyme, and bay leaves.

Braise the Ribs

Return the short ribs to the pot. Cover and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

Make Pomme Puree

While the ribs are braising, boil the potatoes in salted water until tender. Drain and return to the pot. Add butter and milk, and mash until smooth. Season with salt to taste.

Finish the Dish

Once the short ribs are done, remove from the oven and take the ribs out of the pot. Strain the sauce, discarding the solids, and return the liquid to the pot. Reduce until thickened. Serve the short ribs over the pomme puree, topped with pearl onions and mushrooms, with grilled noble bread on the side.