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Peel 1kg Maris Piper potatoes, cube evenly.
Boil in cold salted water until a knife slides through with no resistance.
Drain and steam off for 20-30 minutes.
Warm 200ml whole milk and 200ml double cream with 4 crushed garlic cloves and 3-4 thyme sprigs.
Infuse gently for 30 minutes, then strain and keep warm.
Push the dried potatoes through a ricer, fold in 150g melted butter.
Pass through a fine sieve too.
Add the warm cream a ladle at a time until glossy and silky but still holding shape.
Season with salt, white pepper and grated nutmeg to taste.
Season 3-4 short ribs generously.
Sear hard in a casserole dish with 1 tbsp oil until well coloured.
Set aside.
Soften 1 diced onion, 2 diced celery sticks, 2 diced carrots in the same pot.
Add 2 tbsp tomato purée, 3 sliced garlic cloves, 3 thyme sprigs, 2 bay leaves.
Deglaze with 500ml red wine, reduce a little, then top up with 750ml-1L beef stock to cover the ribs.
Return the ribs, cover, braise at 130°C for 4 hours until falling-apart tender.
Lift out the ribs, strain and skim the fat from the liquid.
Sieve again, reduce until glossy and thick enough to coat a spoon.
Return the ribs to glaze before serving.