Beef ribs with spaghetti

Beef ribs with spaghetti

Costelas com esparguete

By
From
Lisbon
Serves
4
Photographer
Steven Joyce

Spaghetti might seem like an unusual ingredient for a Portuguese dish, but I tried something similar in Taberna Rue das Flores in Lisbon and loved it. There, they use veal ribs on the bone, whereas my version uses beef short ribs. Pasta appears frequently in Portuguese cookery – as I wrote in my last two cookbooks, there is plenty of evidence that pasta has been used across Europe and the Middle East for centuries.

Ingredients

Quantity Ingredient

Meat

Quantity Ingredient
olive oil, for cooking
2kg beef short ribs, on the bone and cut into chunks
2 onion, cut into chunks
1 head` garlic, halved crossways
salt
freshly ground black pepper
4 tablespoons Roasted red pepper paste
240ml red wine
2 teaspoons sweet smoked paprika
4 tablespoons Piri piri oil

Pasta

Quantity Ingredient
400g dried spaghetti
piri piri oil, to serve
5 tablespoons very finely chopped spring onions or chopped chives
2 tablespoons finely chopped flat-leaf parsley

Method

  1. Preheat the oven to 160°C.
  2. Place a large ovenproof pan with a lid over a high heat. Add a splash of olive oil and when it’s really hot, add half the ribs and brown them all over. Remove and repeat with the rest of the ribs. Remove the ribs and set aside, then add the onions to the pan and cook for about 5 minutes, until just beginning to brown. Next, add the garlic, plenty of salt and pepper, and red pepper paste. Cook for 1 minute, then add the wine and sweet smoked paprika. Once bubbling merrily, return the ribs to the pan, then stir in the piri piri oil. Cover the pan with a lid and place in the oven. Cook for 3½–4 hours, until the meat is tender and falling from the bones.
  3. Cook the spaghetti in boiling salted water, for 1 minute less than suggested by the packet instructions, until al dente.
  4. Meanwhile, pull the meat from the bones and roughly shred it. Discard the bones and return the meat to the pan. Taste and adjust the seasoning. Skim off any excess fat, if necessary. Keep warm.
  5. When the pasta is ready, drain and toss with a splash of piri piri oil, the chopped spring onions or chives, and the parsley. Serve in warm bowls, topped with the meat and plenty of the juices from the pan.
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