Step 1
Preheat oven to 160C fan-forced (180C conventional). Season the short ribs liberally with salt and leave them to come to room temperature before searing them. Pat them dry before frying.
Step 2
Heat a large, heavy-based, oven-safe pot (preferably, an enamel-lined, cast-iron pan) over high heat. Add the oil to the pot and place the short-rib pieces in the pan. It’s OK for them to touch; just make sure they’re flat on the base of the pan for maximum browning. Brown for a few minutes on each side until they’re a deep golden-brown. Remove them from the pan and reduce heat to medium.
Step 3
Add the diced onion, celery and carrot to the pot and saute with a pinch of salt for 15-20 minutes; you can add a drizzle of oil if the pan looks dry. Once the vegies start to brown, add the garlic, rosemary and tomato paste and cook for another minute.
Step 4
Add the red wine and simmer for 2-3 minutes to allow the alcohol to burn off before adding the dried porcini mushrooms, parmesan rind (if using), tomatoes, beef stock and short ribs. Bring everything to a simmer, then place the lid on the pot and place the pot in the oven for 3.5 hours.
Step 5
After 3.5 hours, uncover the pot and continue to cook for a further 30 minutes.
Step 6
After a total cooking time of 4 hours, carefully remove the pot from the oven and leave it to sit with the lid on for about 20 minutes. After 20 minutes, pull out the beef chunks using tongs and shred the meat on a plate using two forks. Discard the bones and any gristle and skim the top of the ragu for any excess fat; discard that, too. Return the meat to the pot and stir. Add 1 teaspoon of red wine vinegar. Taste for seasoning and adjust with salt, black pepper, sugar and a little more vinegar if you want more tang.
Step 7
Cook the pasta in a large pot of boiling, salted water, according to the package instructions, until al dente. Drain the pasta, reserving a coffee mug’s worth of the cooking water. If your ragu pot is big enough to hold both, combine them and toss over medium heat; otherwise, return the drained pasta to its large cooking pot and stir through the ragu. Use a splash of the pasta water if needed to help the sauce coat all of the pasta.
Step 8
Serve the pasta and ragu together in bowls and top with a sprinkle of grated parmigiano reggiano.
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
