Prepare the short ribs: Pat the short ribs completely dry with kitchen paper — this is essential for achieving a deep, dark sear. Season generously all over with salt and freshly ground black pepper, pressing the seasoning into the meat with your fingertips. Let the ribs sit at room temperature for 20 minutes before cooking.

Sear the meat to perfection: Heat the olive oil in a large, heavy-based casserole dish or Dutch oven over a medium-high heat until it shimmers and a light haze rises from the surface. Working in two batches to avoid overcrowding, place the short ribs in the pan — you should hear a vigorous sizzle immediately. Sear for 4-5 minutes on each side until the meat develops a deep, mahogany-brown crust that smells intensely savoury and nutty. Transfer the seared ribs to a plate and set aside.

Build the aromatic base: Reduce the heat to medium and add the diced onions to the same pot, scraping up any browned bits from the bottom with a wooden spoon. Cook for 6-8 minutes, stirring occasionally, until the onions turn translucent and the edges begin to caramelise to a pale golden colour. Add the carrots and celery, and continue cooking for another 5 minutes until the vegetables soften and release a sweet, earthy aroma.

Develop the flavour base: Stir in the crushed garlic and tomato purée, cooking for 2 minutes until the purée darkens to a deeper red and smells rich and concentrated. Pour in the balsamic vinegar and let it bubble for 30 seconds, scraping the bottom of the pot to incorporate all the caramelised bits — you'll notice the vinegar's sharp scent mellowing into something sweet and complex.

Assemble the braise: Return the seared short ribs to the pot, nestling them into the vegetable mixture. Pour in the beef stock and passata, ensuring the liquid comes about two-thirds of the way up the sides of the ribs — add a splash more stock if needed. Tuck in the thyme sprigs, bay leaves, and cinnamon stick. Bring the liquid to a gentle simmer — you should see small bubbles lazily breaking the surface, not a vigorous boil.

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 15 minutes, then carefully remove the lid and test the meat — it should feel tender when pierced with a skewer and the bone should wobble slightly. Return to the oven uncovered for a final 30 minutes to allow the sauce to thicken slightly.

Rest and finish the sauce: Remove the pot from the oven and let the ribs rest in the liquid for 15 minutes. Using tongs, carefully transfer the short ribs to a serving platter and cover loosely with foil. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on the vegetables to extract all their flavour. Discard the thyme sprigs, bay leaves, and cinnamon stick. Bring the strained sauce to a gentle simmer over medium heat and whisk in the butter until it melts and the sauce becomes glossy and velvety — you'll notice the texture change from thin to luxuriously smooth.

Plate for maximum impact: Spoon a generous pool of the glossy sauce onto each warm plate. Place one short rib in the centre, bone pointing upward for dramatic effect. Drizzle a little extra sauce over the top of the meat, allowing it to cascade down the sides. Finish with a sprinkling of fresh parsley and a final crack of black pepper.