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Remove the rib cap from your beef rib, dice into 1-inch squares and place in red wine for 6 hours if you have the time, otherwise jump straight into the cooking. Strain the marinated beef from the red wine and dry, season and in a large frying pan over a high heat colour the beef all over. Add the red wine, bring to the boil and place in the oven covered with foil at 140C fan or 160C for 2 hours. Check, the meat should break down easily and the red wine should have reduced into a sauce consistency.
Peel your onions and slice finely, cook in a pan over a medium heat for around 5 minutes before adding sliced garlic cloves. Cook until the onions are soft and golden brown.Check seasoning and add the picked thyme.
Peel the potatoes and slice thinly with a knife or on a mandolin, season with salt and pepper. Get your dish and start with a layer of braised beef followed by potatoes, add some stock followed by a layer of onions. Repeat but this time no beef, more potatoes, stock and onions and finish with a layer of potatoes and some more stock to around ½ cm above the potatoes. Add your butter. Cook in the oven at 180C fan or 200C for 1.5 hours covered. Then remove the lid and place into the oven at 210C fan or 230c until nicely coloured all over.