Put the wine in a large pot on medium heat and bring to a boil. Once the wine is boiling, lower the heat to medium and then light the wine on fire by carefully placing a lit match close to the liquid. If the flames get too high, lower the heat, and allow to cook until the flames have died out.
Increase the heat to bring the wine back to a rolling boil and let cook until the liquid has reduced by half. Remove from the heat.
Season the short ribs with salt and pepper. Heat the oil in a large dutch oven on medium heat and sear the short ribs until browned on all sides. Transfer the ribs to a plate and set aside.
Add the leeks, carrots, shallots, celery and garlic to the pot and cook for 5 minutes until browned. Add in the thyme, bay leaves, chopped tomatoes, beef broth, reduced wine and short ribs and place the pot in the oven to cook at 175 degrees celsius (350 degrees Fahrenheit) for 2 1/2 hours or alternatively cook in a slow cooker on low heat for 8 hours. Once the ribs are very tender, remove from the heat and allow to cool before refrigerating the entire pot overnight.
Using a spoon, scrape the layer of fat off the top of the pot. Remove the short ribs from the pot and keep warm in the oven until ready to serve. Bring the sauce in the pot back to a boil and cook until it has reduced down to approximately 5 cups. Pour the sauce through a sieve to remove the chunky vegetables*
To serve, place the short ribs on the plate (ideally on top of Cauliflower Mash and pour the sauce overtop.
*I prefer to remove the vegetables but they can be left in if desired