Season the ribs with salt and fresh ground pepper.
Heat 1tbsp oil in casserole dish over medium-high heat.
Working in batches, and adding extra oil as needed, cook the short ribs for one minute on each side, turning until golden all over.
Transfer ribs to a baking tray.
Drain most of the fat from the casserole dish, leaving about 1/4cup (60ml).
Add onion, carrot and celery to the casserole dish and cook over a medium-high heat for 8 minutes or until the onion is browned.
Add the flour and and tomato paste then cook, stirring continuously, for 1 minute.
Stir in the wine and then bring to the boil.
Boil for 20 minutes or until the wine is reduced by half.
Add the short ribs and any of their juices, along with the thyme, bay leaves, garlic and stock, then season to taste, stir and bring to the boil.
Meanwhile, preheat the oven to 180/deg. Cover the casserole dish with the lid then transfer to the oven and cook for 2 1/2 hours or until the meat is tender and starting to fall off the bones.
Serve with potato puree, topped with a sprinkling of parsley.
This recipe comes courtesy of Manu Feildel's new cookbook, French For Everyone and is featured in the July 2014 edition of Cuisine magazine.
The image is by Flickr user barbbarbbarb and is used under a Creative Commons license.