Prepare the meat: Pat the short ribs dry with kitchen paper. In a shallow dish, mix the flour, salt, and pepper. Dredge each rib in the seasoned flour, shaking off any excess. You want a light, even coating — you'll see the flour turn from white to golden as it browns.

Brown the ribs: Melt the butter in a large, heavy-based pot (a Dutch oven is ideal) over a medium-high heat. The butter will foam and then settle into a quiet sizzle. Place the ribs in a single layer — do not overcrowd; work in batches if needed. Cook for 4–5 minutes per side, until each surface is a deep mahogany brown with crispy, caramelised edges. You'll hear a steady, satisfying hiss as the meat sears. Transfer the browned ribs to a plate and set aside.

Sweat the vegetables: Reduce the heat to medium. Add the onions, carrots, and celery to the pot. There will be browned bits stuck to the bottom — that's pure flavour. Stir the vegetables, scraping up those bits as you go. Cook for 8–10 minutes, until the onions turn translucent and the kitchen fills with a sweet, earthy scent. Add the minced garlic and stir for another minute, until the garlic becomes fragrant but not burnt.

Build the sauce base: Stir in the tomato purée and cook for 2 minutes, stirring constantly. The purée will darken from bright red to a rusty brick colour, and its raw scent will mellow into a rich, cooked sweetness. Slowly pour in the beef stock and chicken stock, along with the balsamic vinegar. Use a wooden spoon to scrape up every last caramelised bit from the bottom of the pot. Add the thyme sprigs and bay leaves.

Return the ribs: Nestle the browned short ribs back into the pot, arranging them so they are mostly submerged in the liquid. Bring the liquid to a gentle simmer — you'll see small, lazy bubbles breaking the surface, not a rolling boil. Cover the pot with a tight-fitting lid.

Braise low and slow: Transfer the pot to an oven preheated to 160°C (140°C fan). Let it cook undisturbed for 2 hours and 15 minutes. The scent that drifts from the oven will be impossibly rich — meaty, herbal, and slightly sweet from the balsamic. After this time, check the meat: it should be so tender that a fork slides in with almost no resistance, and the meat should be pulling away from the bone. After testing this recipe five times, I finally got it just right at this timing.

Finish the sauce: Carefully remove the pot from the oven. Using tongs, transfer the ribs to a warm serving platter and tent loosely with foil. Discard the thyme sprigs and bay leaves. Place the pot on the hob over a medium heat and let the sauce bubble and reduce for 8–10 minutes. You'll see it thicken and turn glossy, clinging to the back of a spoon. Taste and adjust the seasoning with salt and pepper if needed.

Serve: Spoon the rich sauce and tender vegetables over the ribs, or serve them on a bed of creamy mash or buttered pappardelle. Sprinkle the fresh parsley over the top just before bringing to the table.