TT Thomas TownsendChef · Melbourne

Short Rib Ragù with Red Wine, Porcini and Mafaldine

Beef short ribs braised for three hours in red wine, tomato and porcini, shredded into a rich ragù and tossed with ruffled mafaldine.

By , head chef · Updated

Prep
40 min
Cook
3 hr 30 min
Total
4 hr 10 min
Serves
6
Level
Weekend project
Jump to recipe
Ruffled mafaldine pasta with shredded beef short rib ragù being lifted from a pink bowl with a fork and spoon

Short rib has more fat and connective tissue than most braising cuts, which is exactly why it makes the richest ragù. Three hours in the oven turns it silky, and the dried porcini add a deep, earthy savouriness.

Mafaldine, the long pasta with ruffled edges, traps the sauce in every fold. Pappardelle is a good substitute.

Ingredients

Serves 6

Ragù

To serve

Method

Braise

  1. Heat the oven to 165°C. Season the ribs generously and sear in batches in a heavy casserole until deep golden on all sides.
  2. Pour off most of the fat. Soften the vegetables, add the garlic and tomato paste and cook for 1 minute.
  3. Add the wine and reduce by a third. Add the stock, tomatoes, chopped porcini and their strained liquid, and the herbs, and bring to the boil.
  4. Return the ribs meat-side down, cover tightly and braise for 3 hours, until the meat falls off the bone.

Finish

  1. Lift out the ribs. Discard the bones and sinew and shred the meat.
  2. Skim the fat from the sauce and remove the herbs. Simmer, crushing the vegetables, until it thickens slightly.
  3. Stir the meat back through and season.

To serve

  1. Cook the pasta until just al dente. Toss with the ragù and a splash of pasta water over the heat for 1 minute.
  2. Serve with plenty of parmesan and parsley or gremolata.

Chef’s notes

  • Chill the ragù overnight and the fat sets on top, so it’s easy to lift off.
  • This freezes well in portions for up to 3 months.

Questions about this recipe

How long should short ribs be braised?

About 3 hours at 160–165°C, until the meat falls cleanly off the bone. Bone-in ribs give the best flavour.

What is mafaldine pasta?

Mafaldine is a long, flat ribbon pasta with ruffled edges, from Naples. The ruffles trap chunky sauces like ragù.

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