Pat the beef dry and season with salt and pepper.

In a large, wide pot, heat the oil over medium-high until hot. Add the short ribs in an even layer and cook without moving for 3 minutes. Flip and cook an additional 2-3 minutes per side until browned all over. Remove from the pot. Turn the heat to medium.

Add the garlic cloves and cook for 1 minute. Add the tomato paste and, using the back of your spoon, gently press the paste into any browned bits left in the bottom of the skillet. Cook for 2 minutes until the paste deepens in color.

Pour in the red wine and lift up anything stuck to the bottom of the pot. Stir in the beef stock. Bring to a boil. Add the beef short ribs back to the pot and reduce heat to a low simmer. Simmer, covered, for 3 hours. Taste and season.

Remove and discard the garlic cloves. Skim off as much fat from the top as you can. If you can refrigerate the short ribs overnight, you can remove the fat the next day before proceeding with the recipe. If you don't want to wait, just skim off what you can while it's still warm and proceed with the recipe as-is.

Remove the ribs from the broth and bring the broth to a rapid simmer over medium-low. Cook for 25 minutes until the broth reduces by half and thickens.

Mount the cold butter into the sauce, whisking to incorporate until glossy. Taste and season with salt and pepper.

Using your fork, tear the ribs into large pieces. Add them back to the sauce and toss to coat.

Peel and quarter the potatoes. Cover with salted water in a large pot and bring to a boil. Boil for 20-25 minutes until fork-tender.

Drain the potatoes and return them to the warm pot. Allow any residual water to evaporate for 5 minutes. You can turn the heat to low to speed up this process.

Transfer the potatoes to a bowl with the butter, Parmigiano-Reggiano, and heavy cream. Use a potato masher to mash the potatoes until they reach your desired consistency. Add the chives, garlic powder, salt, pepper, and paprika, and mash to incorporate. If the potatoes seem dry, add a few more splashes of heavy cream.

Divide the potatoes between plates. Add a few pieces of the beef on top and drizzle the sauce all over. Enjoy!