Consider This The Only Recipe You’ll Need For Slow-Cooked Short Ribs

Sink into slow-cooked beef cheeks and cauliflower gratin. Photo / Babiche Martens

I like to make this the day before and refrigerate it overnight. Then you can remove the fat layer from the top before reheating and serving. Try it with crispy cauliflower on the side, and pile atop pappardelle or creamy mash. How can you go wrong?