To create it, we braise Donald Russell’s short ribs from prime, grass-fed British beef for several hours in red wine. Having become so wonderfully, irresistibly tender from the slow-cooking, as well as addition of rich beef stock and aromatics, these special ribs have transcended into one of our finest ragùs yet, which we serve with mafalde pasta.
Durum WHEAT Semola, WHEAT Flour, Free Range EGG, Rice Flour
Beef Short Rib (Origin: Republic of Ireland) (37%), Onion, Red Wine (SULPHITES), Beef Stock (contains CELERY seeds), Carrot, Olive Oil, CELERY, Tomato Puree, Garlic, Salt, Black Pepper, Bay Leaf
Cheese Crumb (8g):
Parmesan Cheese (MILK, Salt, Rennet), Pangrattato (Bread Crumb (WHEAT, Olive Oil, Salt, Black Pepper)