Gordon Ramsay's 'beautiful' meal prep recipe that will keep you fed for days

's one of the easiest meal preparation is so beautiful that it will make you want to try the dish immediately. Sharing the recipe on his , the popular chef explained the benefits of slow cooking and how it can give wonderful results.

The professional chef and Kitchen Nightmares star revealed the recipe for beef short ribs with a mouthwatering end result. He said: "Slow cooking is a brilliant way of getting lots of extra depth and intensity into your dishes. The secret is to lock in all those flavours at the start and let the ingredients do their thing as it cooks." Garnered with mushroom, bacon, and a dark, thick, and rich sauce, the dish will leave you full for many days.

Olive oil, for frying

6 thick-cut meaty beef short ribs

1 large head of garlic, cut in half horizontally

1 heaped tbsp tomato purée

1 x 750ml bottle red wine

1 litre beef stock

150g pancetta lardons

250g small chestnut mushrooms, trimmed and halved

Sea salt and freshly ground black pepper

Chopped flat leaf parsley, to garnish

Preheat the oven to 170C

Heat a deep-sided roasting tray on the hob and add a glug of olive oil. Season the short ribs thoroughly, then fry for 10-15 minutes to brown really well on all sides.

Place the halved garlic head cut side down, pressing it to the bottom of the pan. Stir in the tomato purée and let it cook for a minute or two to deepen the flavor.

Deglaze the pan with wine, scraping up any browned bits from the bottom. Bring to a boil and let it simmer for 10-15 minutes until the liquid reduces by half.

Pour in stock until the ribs are nearly covered-adjust the amount based on the size of your roasting tray. Bring it back to a boil, basting the ribs with the rich juices.

Cover the roasting tray with foil and cook in the preheated oven for 3-4 hours, basting now and then until the meat is tender and falling away from the bone.

About 10 minutes before the short ribs are ready to come out, fry the pancetta for 2-3 minutes until crisp and golden. Add the mushrooms and cook for 4-5 minutes until tender. Drain off any excess fat.

Once the short ribs are fully cooked, take them out of the oven and place them on a serving dish. Gently squeeze out the garlic cloves from their skins and press them through a sieve. Skim off any excess fat from the beef cooking liquid, then strain it through the sieve, combining it with the garlic.

If the sauce turns out too thin, let the cooking liquid simmer for an additional 10-15 minutes after straining to thicken it.

Serve the short ribs topped with the hot pancetta and mushrooms and the sauce poured around. Garnish with chopped flat leaf parsley.