Slow-cooked beef rib ragù

Toss the ribs in the flour and seasoning to coat. Heat 1 tbsp oil in a large frying pan and fry half the ribs until browned on all sides. Repeat with another tbsp oil and the remaining ribs.

In a large casserole dish, cook the carrots, celery, onion and garlic in the remaining oil for 5 minutes. Add the ribs, herbs, tomatoes and wine. Half-fill the tomato can with water and add this to the casserole dish. Bring to the boil, then reduce the heat to its lowest setting. Lay a piece of wet, scrunched-up greaseproof paper over the surface of the mixture, then cover with the lid. Simmer gently for 3 hours, or until the meat pulls apart easily.

Transfer the ribs to a plate and cover with foil. Squash the vegetables into the sauce with a potato masher or fork, then strain the sauce through a sieve into a jug. Return the sieved sauce to the casserole dish and simmer for a further 15 minutes to reduce

Meanwhile, remove and discard the bones and any sinew and fat from the ribs. Using 2 forks, shred the meat. Return the meat to the sauce and warm through. Serve the beef ragù with mashed potatoes or soft polenta.