* 600g Beef short ribs - (2 ribs), half the quantity pictured
* 1 teaspoon Mustard powder
* 1 tablespoon Fine yellow cornmeal (Plain flour would be fine)
* pinch of Salt and Freshly ground black pepper
* 1 tablespoon Olive oil
* 160 grams bacon lardons
* 1 Oxo cube, crumbled into 150 ml boiling water
* 2 tablespoons of tomato puree
* 6 Banana shallots, peeled and cut into rings
* 2 Cloves of garlic, peeled, smashed and roughly chopped
* 300 ml Red wine
* A splash of Port
* Juice and Zest of a Lime
* A small Bouquet garni (I used Thyme, Sage, 2 Bay leaves, Rosemary and Parsley)

===Method===
* Mix the Mustard, Yellow cornmeal together and add to a plate
* Rub 1 tablespoon of Olive oil over the Ribs
* Roll the Ribs in the Flour to coat
* Add the Ribs to the Slow cooker with any leftover Flour. Place them meat-side down.
* Add the remaining ingredients to the Slow cooker
* Stir well
* Cover with a layer of Tin-foil
* Slow cook for 10 hours on low, skimming any Fat halfway through if possible
* After 10 hours, skim any Fat, remove the Bouquet garni and serve

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