Get a large tray or dish put rib on and sprinkly all over with salt and pepper all sides. Then sprinkly all over with the flour. Slightly dust off excess.

In a casserole or pot with lid, add about 1 Tbsp of Natural Oil on MEDIUM heat (I used avocado) then brown the meat on all sides inc the bone side. Mine took about 2 mins per side. Then remove back to tray

Chop all Veg and add on medium heat to same pot. Cook until just starting to soften - about 4-5 mins. Then add the Garlic fry for 2 mins then the puree and again cook for 2-3 mins until the puree darkens and coats all the Veg,

In a pan reduce the wine by about 2/3 then add to pot, add the stock and put beef back in, the liquid should come up about 2/3 of the way up the meat. Turn off heat. Add the Sugar.

Put Herbs in Bouquet Garni Bag (You can just add but easy to remove in Bag) and push into liquid.

Make a cartouche - really simple. Take a pc of Baking Paper, Fold in Half the Half again. The Corner that doesnt open hold with your finger and fold in the side about 1/4 from left to right and repeat and again and again so you have like a dart shape. Cut the tip off. Take the part you just cut off and roughly measure the edge from middle of pot and cut off the excess. Then unfold and carefully put in top (chefy but does make the BEST sauce) - Optional

Preheat oven to 150c. Turn heat back onto medium until simmer then add lid and put into oven for 2 hours. Believe me your kitchen about to smell amazing.

Remove from oven. Carefully remove the beef to a plate cover with foil to keep warm. Then remove the Bouquet (if used) then strain the veg sauce mix into a clean pan. Use the back of a metal spoon to crush and push through the veg mix. Then discard the lumpy bits.

I put sauce into a separator to remove excess oil or you can just spoon it off the surface. Heat the sauce and adjust seasoning you want it to be quite a thick gravy / glaze.

Serve with mash or rice or noodles or well about anything you want I love little carrots and asparagus. ENJOY :P