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

Deglaze and Braise

Add garlic and thyme to the pot, sauté for 1 minute. Pour in red wine and scrape up any browned bits. Add beef broth, return the short ribs to the pot, cover, and braise in the oven for 2.5 to 3 hours until tender.

Making Creamed Spinach

Sauté Shallots

In a saucepan, melt butter over medium heat. Add minced shallots and cook until translucent.

Add Spinach and Cream

Stir in chopped spinach and cook until wilted. Pour in heavy cream, add nutmeg, salt, and pepper, cooking until thickened.

Preparing Potatoes

Boil Potatoes

In a large pot, boil diced potatoes in salted water until tender, about 15-20 minutes. Drain.

Mash Potatoes

Return potatoes to pot, add butter, milk, salt, and pepper. Mash until creamy and smooth.

Making Caramelized Onion Gravy

Caramelize Onions

In a skillet, melt butter over medium heat. Add sliced onions and cook, stirring frequently, until golden brown, about 15-20 minutes.

Finish the Gravy

Add beef broth and Worcestershire sauce to the onions, season with salt and pepper, and simmer for 10 minutes.