Preheat your oven to 325°F (165°C). Season the short ribs with salt and pepper. In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned. Remove and set aside.

In the same pot, add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.

Pour in the beef broth, red wine, and Worcestershire sauce. Stir to combine, scraping any browned bits from the bottom of the pot.

Return the short ribs to the pot and add thyme and bay leaf. Bring to a simmer. Cover and transfer the pot to the oven. Cook for about 2.5 to 3 hours, or until the meat is tender and falling off the bone.

While the ribs are cooking, place the cubed potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes.

Drain the potatoes and return them to the pot. Add minced garlic, heavy cream, and butter. Mash until smooth and creamy. Season with salt and pepper to taste. Keep warm.

About 15 minutes before the ribs are done, heat a large skillet over medium-high heat. Season the salmon fillets generously with blackening seasoning.

Add butter to the skillet and allow it to melt. Place the salmon fillets skin-side down in the skillet and cook for 4-5 minutes. Flip and cook for an additional 3-4 minutes until cooked through and blackened.

Remove the short ribs from the oven and let them rest for a few minutes. Serve the ribs over a generous scoop of garlic mashed potatoes. Place the blackened salmon on the side and garnish with lemon wedges. Optionally, sprinkle chives over the mashed potatoes for added flavor.