1. Short Rib Braise
Preheat oven to 150°C fan-forced. Season short ribs generously on all sides with salt and pepper. Heat the oil in a large cast iron pan or heavy-based casserole dish over high heat. Sear the short ribs on all sides until golden. Remove and set aside. Reduce heat to medium. Add the onion, carrot, celery and garlic and cook until softened (approximately 8 minutes). Stir in the tomato paste. Pour in the red wine and scrape up any caramelised bits from the bottom of the pan. Add the beef stock, thyme, rosemary and bay leaves. Return the short ribs bone-side down - the liquid should come two thirds of the way up the meat. Bring to a simmer, cover tightly with a lid or foil and transfer to the oven. Braise for 3.5-4 hours until completely tender and the meat is just holding to the bone. Allow to rest for at least 30 minutes in the braising liquid.

2. Red Onion Agrodolce
Heat the oil in a large heavy-based pan over medium-low heat. Add the sliced onions with a pinch of salt and cook slowly for 20-25 minutes until completely softened - they must not brown. Add the vinegar, sugar, wine, thyme and bay leaf. Simmer over low heat for a further 20-25 minutes until the liquid is almost completely absorbed and the onions are jammy, glossy and deeply flavoured.
Season with salt. Can be made up to 5 days ahead and refrigerated. Reheat gently before service.

3. Cannellini purée
Place the cannellini beans and garlic cloves in a heavy-based saucepan. Pour over the chicken stock and bring to a gentle simmer. Cook for 15 minutes until the beans are very soft and the garlic is completely tender. Transfer the beans, garlic and cooking liquid to a blender. Add the oil and blend on high for 2-3 minutes until completely smooth and silky. Pass through a fine sieve. Season generously with salt and white pepper. Can be made up to 2 days ahead and refrigerated. Reheat gently before service.

4. Parmesan Crisp
Preheat oven to 180°C fan-forced. On a large baking paper-lined tray, sprinkle the Parmigiano. Reggiano in thin, even rounds approximately 8cm in diameter (one per portion plus a few extra). Bake for 5-6 minutes until golden and lacy. Allow to cool completely on the tray - they crisp up as they cool. Can be made up to 4 hours ahead and kept uncovered at room temperature. Do not refrigerate or they will soften.

5. Braising Jus
Remove the short ribs from the braising liquid and keep the ribs warm until service. Skim the fat from the surface of the braising liquid and discard. Remove and discard the rosemary sprigs, thyme sprigs and bay leaves. Transfer the remaining liquid and vegetables to a blender and blend until completely smooth. Pass through a fine sieve into a wide saucepan. Bring to a simmer and reduce until glossy and coating - approximately 15-20 minutes. Add warm beef stock if needed to reach the right consistency. Season to taste. Keep warm.

5. Glaze
Mix the honey and Dijon mustard together in a small bowl until combined. Transfer ribs to a wire rack over a foil-lined tray. Brush generously with the honey and Dijon glaze. Place under a grill until the glaze bubbles and caramelises (watch carefully). Brush with a second coat of glaze and return to the grill until dark, glossy and lacquered.

6. Plating
Spoon warm cannellini purée in the centre of each warm plate. Place the glazed short rib bone-side up on top of the purée. Add a generous spoonful of red onion agrodolce alongside the beef. Add the warm braising jus and garnish with a Parmesan crisp, micro herbs and a drizzle of olive oil.