Sear the ribs: Pat the short ribs dry with kitchen paper. Season generously with salt and pepper, then dredge lightly in flour, shaking off any excess. Heat the oil in a large heavy-based pot or Dutch oven over medium-high heat until it shimmers and a test piece of flour sizzles immediately. Add the ribs in a single layer — you'll hear a satisfying hiss — and cook for 4–5 minutes per side until deeply browned and crusty. The kitchen will smell rich and meaty. Remove to a plate.

Sweat the vegetables: Reduce the heat to medium. Add the onions, carrots and celery to the pot. Stir with a wooden spoon, scraping up the browned bits from the bottom. Cook for 6–8 minutes until the onions turn translucent and the carrots soften slightly. The vegetables should look glossy and release a sweet, earthy aroma.

Add the aromatics: Stir in the minced garlic and tomato purée. Cook for one minute until the garlic is fragrant and the purée darkens to a deep brick-red colour. This step builds the flavour base for the braising liquid.

Deglaze and simmer: Pour in the beef stock and chopped tomatoes. Add the bay leaves and dried thyme. Bring to a gentle boil — you'll see small bubbles breaking across the surface. Return the ribs to the pot, nestling them into the liquid. The meat should be mostly submerged.

Braise low and slow: Cover the pot with a tight-fitting lid and transfer to a preheated oven at 160°C (140°C fan). Cook for 2 hours. After this time, remove the lid and check the ribs — the meat should be pulling away from the bone and feel tender when pierced with a fork. If not, return to the oven for another 20–30 minutes.

Rest and shred: Remove the pot from the oven and let it sit uncovered for 10 minutes. This resting time allows the juices to redistribute. Use two forks to shred the meat from the bones, discarding any excess fat or gristle. The meat should be so tender it falls apart with minimal effort.

Reduce the sauce: Place the pot back on the hob over medium heat. Simmer for 5–7 minutes, stirring occasionally, until the sauce thickens to a spoon-coating consistency. You'll notice it becomes glossy and clings to the back of a spoon. Taste and adjust seasoning with salt and pepper.