INGREDIENTS FOR THE BEEF 2 1/2 pounds beef short ribs 2 teaspoons caraways seeds, freshly pounded or blitzed Salt and pepper 1 tablespoon olive oil 1 small onion, finely diced 2 cloves garlic, peeled and smashed About 6 stems of thyme 1 bay leaf 2/3 cup dry white wine 1 1/2 cups beef broth INGREDIENTS FOR THE SLAW 1 tablespoon creme fraiche (or substitute sour cream or Greek yogurt) 1 teaspoon olive oil 1 teaspoon whole grain mustard 2 teaspoons rice vinegar 1 small celeriac, peeled and grated for slaw 2 tablespoons of chopped fresh parsley and celery leaves 1 cornichon, finely minced Salt and pepper METHOD Pat the beef dry on a paper towel.  Season the beef with the caraway seeds, salt, and pepper.  In a braising pan, heat the oil over medium heat.  Sear the beef on both sides, then set aside on a plate.  Add the onion and garlic to the pan, lowering the heat if necessary, and sweat until translucent.  Add the herbs and the wine.  Raise the heat, and reduce the wine by half.  Add the broth and the beef back into the pan.  Bring to a boil, then cover and lower the heat.  Simmer for three hours. Just before serving, mix all the slaw ingredients together.  Take the beef out of the pot, and discard the bones.  This is optional, but I like to blend the braising liquid in the blender to make a nice gravy.  Then, spoon the gravy into the bottom of two bowls.  Divide the meat between them, and finally, top with the slaw.  Serve with grilled bread and extra cornichons.