Boil 1 litre red wine* till reduced down to 250ml. (yup, you read that right)

Meanwhile, pat dry 2kg of short beef ribs, seasoned with sea salt and pepper, and place in a hot pan drizzled with a little rapeseed oil, browning on all sides (about 8 minutes). Brown in 2-3 batches if necessary (don’t overcrowd the pan). Remove to a plate.

Brown 300g shallots (coarsely chopped) in the same pan (reducing the heat to medium). Add the reserved ribs, the reduced wine, 6 tomatoes (chopped). 3-4 tbs coarse grain mustard, and a few twigs of fresh thyme to the pot.

Cover, reduce the heat to simmer and continue cooking the meat for 2-3 hours (the longer the better).

Serve with mashed potatoes.

Serves 4.

*The better the wine, the better the flavour of the dish