• short rib (how much you use depends on the volume of batch cooking you want to do. For the show I had 3k and divided over 3 recipes)
• flour (enough to coat your short rib)
• salt & pepper
• olive oil
• 3 jelly beef stock
• 1 Bay leaf
• 2 bouqet garni
• 1 onions
• 1 celery stick
• Cornflour

To serve:

• mash potato (Maris Piper potatoes, a little butter, a little milk)
• a couple of carrots

1. Put the flour and seasoning in a big food bach. Put your meat in the bag to coat with flower – you may need to do this one rib at a time.
2. Put some rapeseed oil in your frying pan and fry your ribs on a high temperature for about a minute on each side. You may need to do this in batches. Careful as it will spit.
3. Once browned, transfer to a deep baking tray or casserole. Add your onions, celery, bouqet garni, stock and water until about ¾ of the way up the rin. Cover with foil and put in the oven at 160° for 4 hours.
4. After 4 hours, take out and pull the meat from the ribs removing the bone and any sinew. Keep a little fat if you prefer for flavour but it's up to you.
5. Take the bay leaf and your bouquet garni out of the sauce and blitz to make your gravy.
6. You can now portion this into Tupperware boxes to go in the freezer for when you need them.

Recipe by Colleen Ramsey (Colleen Ramsey: Bywyd a Bwyd).

Instagram: @colleen_ramsey