I’ve recently rediscovered the joy of my local farm shop - Cottage Farm Butchers. They have a shop inside the local garden centre, and the meat is top quality. This isn’t a paid promotion, but a call to seek out your local businesses, buy quality meat, even if it is a little more expensive. Although having said that this recipe uses a very economical cut of beef.

On my last visit, the beef short ribs caught my eye. Four meaty ribs, well-marbled, and a very reasonable price. The secret of most cheaper cuts of meat is to cook long and slow. It’s important to check for the fat running through the meat as this will keep it moist as it cooks.

At the FatSteak Club, we love a slow-cooked meal, a simple ‘set and forget’ whilst the flavours develop. There are a couple of steps in this recipe, but well worth the effort. The finished flavour is reminiscent of a Boeuf Bourguignon, and the flavours keep developing the longer you leave the dish to rest.

Step 1 - Prepare your meat

On a plate heavily season a couple of tablespoons of plain flour with salt and pepper
Roll the ribs in the flour, coating them well
Heat some vegetable oil direct in your roasting tin on the hob
Brown the ribs on all sides
Top tip: Take your time here, you want a dark brown colour which will help develop the beef flavour in the final dish. Give that Maillard reaction a chance!

Step 2 - Slow cook

Heat your oven to 170C / gas mark 3
Roughly chop the onion and carrot. Not too small, they are only there for flavour
Cut the garlic bulb in half
Add the vegetables and garlic to the roasting tin and coat them in the hot oil and beef fat
Cook for a few minutes then add the tomato puree
Give it a good stir and add the bottle of wine
Deglaze the pan, and bring to the boil. Simmer and reduce the wine by half
Add enough stock to just about cover the ribs, how much will depend on how deep your tin is!
Cover with foil and put in the oven for 3 to 4 hours, basting each hour
When the meat looks tender enough to fall off the bone and the sauce is a deep rich colour take it out of the oven and cool
Refrigerate overnight to let the fat rise and harden and the flavour to develop

Step 3 - Reheat the ribs

The next day take the ribs out of fridge and skim off the beef fat, there will be a lot!
Put the ribs into separate pot
Strain the cooking liquid and vegetables through a sieve into a bowl
Push the vegetables with the back of a spoon to release the juices, squeeze the garlic out of the skins and push through the sieve too
Strain the liquid a second time on to ribs and slowly reheat