First, sear the short ribs. Pat the short ribs dry with kitchen paper — this helps them brown beautifully. Season generously with salt and pepper. Heat the olive oil in a large frying pan over a medium-high heat until it shimmers. Add the ribs in a single layer (you may need to do this in two batches). Sear for 3-4 minutes per side until a deep, mahogany-brown crust forms. You will hear a satisfying sizzle and smell a rich, meaty aroma. Transfer the browned ribs to your slow cooker.

Now, build the flavour base. In the same pan, reduce the heat to medium. Add the diced onions and cook for 5-6 minutes, stirring occasionally, until they turn soft and translucent and the bottom of the pan is coated in browned bits. Add the minced garlic and cook for 1 more minute until it becomes fragrant. Stir in the tomato purée and cook for 2 minutes, until it darkens to a deeper red and smells slightly sweet.

Deglaze and combine. Pour the beef stock and balsamic vinegar into the pan, using a wooden spoon to scrape up all the browned bits from the bottom. Bring this mixture to a gentle simmer, then pour it over the ribs in the slow cooker. Tuck in the rosemary, thyme, and bay leaves. The liquid should come about halfway up the ribs.

Cook low and slow. Place the lid on the slow cooker and cook on LOW for 8 hours, or on HIGH for 6 hours. After 5 hours, the kitchen will smell wonderfully savoury. The meat is ready when it is so tender that it slides off the bone with the slightest pressure from a fork.

While the ribs cook, make the garlic mashed potatoes. Place the quartered potatoes and the 6 whole garlic cloves in a large saucepan. Cover with cold, salted water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until a knife slides through a potato piece with no resistance and the potatoes look fluffy around the edges.

Finish the mash. Drain the potatoes and garlic cloves well in a colander. Return them to the hot pan for a minute to steam off any excess moisture. Mash the potatoes and garlic together until smooth. Warm the butter and double cream in a small saucepan or in the microwave until just hot, then beat it into the mash. Season with salt and white pepper. The mash should be silky, smooth, and smell intensely of garlic.

Thicken the gravy. When the ribs are done, carefully remove them from the slow cooker and keep them warm on a plate. Strain the cooking liquid through a sieve into a small saucepan, discarding the herbs and onion solids. Bring the liquid to a gentle simmer. Whisk in the cornflour slurry and cook for 2-3 minutes, stirring constantly, until the gravy thickens to a glossy, coating consistency. Taste and adjust the seasoning.

Serve immediately. Spoon a generous mound of garlic mashed potatoes onto each plate. Place a couple of short ribs on top and ladle over the rich, glossy gravy. The sight of the glistening meat against the creamy mash is absolutely irresistible.