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.
Step 7
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 8
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 9
Serve the pasta and ragu together in bowls and top with a sprinkle of grated parmigiano reggiano.
