Preheat the oven to 350°F.
Season the short ribs with salt and pepper. Heat a skillet over high heat and sear the short ribs, turning to brown all sides. Transfer to a plate.
Place the carrots, onions, rosemary, thyme, and bay leaf in a braising dish. Place the seared short ribs on top, and add in the tomato paste, water, wine, and boullion cubes.
Braise in the oven for about 90 minutes, until the meat yields no resistance when a skewer is inserted.
Place the potatoes in a large saucepan and cover with cold water. Bring to a simmer and cook until fork-tender, about 40 minutes. Drain and return to the pot.
Mash the potatoes while you add the milk, cream, butter and salt.
To make the steamed romanesco, bring 1 inch of water to a boil in a saucepan with a steamer basket. Add the romanesco and cook until fork-tender, about 5 minutes.
Drain, return to the pot and toss the romanesco with oil and salt to taste.
To make the picada, combine the almonds, garlic chips and parsley in a small bowl.
Serve the short ribs on a bed of mashed potatoes topped with picada, with steamed romanesco on the side.