Mmmm. Even writing this recipe is making me hungry. Warming, comforting and simple - perfect for a gloomy day.  The meat falls off the bone and you can squish the potatoes into the sauce in a most satisfying way.

Short ribs are cheap to buy and much underused so give this easy recipe a try, you won't regret it. The spicy chorizo adds a hint of heat and gorgeous colour.

Ideally, I'd cook it in a slow cooker because you can set the timer and forget it; but low and slow in a covered casserole dish in the oven will work just as well.  

Pop on your apron and prep first thing in the morning then head off for a walk or some gardening; read the papers or slouch around in your pyjamas; wash the dog and cuddle the kids (or vice versa).

Ingredients

• 6 generous beef short ribs
• 10cm spicy chorizo, chopped into 1cm thick slices and halved
• 1 red onion, sliced into thick rings
• 1 red pepper, very roughly chopped
• 500g red skin potatoes (I used baby Ruby Red), thickly sliced
• 3 cloves garlic, halved
• 2 tbs tomato puree
• Handful fresh thyme
• 500ml beef stock
• 1 cup red wine
• Olive oil for browning ribs
• Salt and pepper to taste

Method

1. Brown the short ribs on all sides in a frying pan with a little olive oil - aim for a generous sear for flavour and appearance.
2. Put your ribs and all the other ingredients in your slow cooker or casserole. Cover.
3. Cook on high in your slow cooker or 140°C in the oven for 4½ - 5 hours. Stir occasionally. After 3 hours remove the lid to reduce your sauce.
4. Short ribs are fatty so make sure you skim off the fat from your dish before you serve. Use a piece of kitchen roll to soak up the final fat you don't want or need.

Serve in a bowl with dark green veg such as just cooked shredded Cavolo Nero or Spring Greens and a glass of red wine.

Feeds 4 generously

Prep time 15 minutes. Cook time 4½ - 5 hours