Short Rib Rigatoni in a White Wine Truffle Cream Sauce
Directions
- 1Pat short ribs dry, rub with olive oil or truffle oil, and season heavily.
- 2In a Dutch oven, add olive oil, rosemary sprigs, and brown short ribs on all sides.
- 3Remove short ribs; deglaze the pan with Sauvignon Blanc.
- 4Add shallots, garlic cloves, rosemary, thyme, garlic & herb butter, beef stock, and Worcestershire sauce and mix.
- 5Add short ribs back to the pot, more beef stock, rosemary, thyme, and bay leaves. Cover and cook in the oven at 425°F for 3 hours.
- 6Roast one head of garlic with salt, pepper, truffle oil, and rosemary.
- 7In a pan, add truffle oil, garlic & herb butter, and shallots. Stir occasionally to brown and caramelize with brown sugar.
- 8Add heavy cream, parsley, Italian seasoning, red pepper flakes, Sauvignon Blanc, Parmesan cheese, rosemary, and pasta water. Mix.
- 9Shred short ribs, remove fat and bones. Add most of the beef to the sauce, saving some for garnish.
- 10Serve the sauce over pasta or mix. Garnish with parsley and Parmesan cheese.
Ingredients
- 5 Boneless short ribs
- 1 bottle Olive oil
- 1 bottle Black truffle oil
- 1 bottle Hot sauce
- 1 container Kosher salt
- 1 container Pepper
- 1 container Onion powder
- 1 container Garlic powder
- 1 container Black garlic & truffle steak seasoning
- 1 sprig Rosemary
- 1 sprig Thyme
- 1 handful Parsley
- 2 Bay leaves
- 1 handful Italian seasoning
- 1 tsp Red pepper flakes
- 1 tsp Brown sugar
- 1 cup Fresh shaved Parmesan cheese
- 1 box Rigatoni pasta
- 1 pint Heavy cream
- 2 Shallots
- 4 Garlic cloves
- 1 head Roasted garlic
- 1 bottle Sauvignon Blanc
- 1 box Beef stock
- 1 bottle Worcestershire sauce
- 1 cup Reserved pasta water
- 1 stick Garlic & herb butter
Equipment
Dutch ovenhot pantongswooden spoonbaking sheetfrying pan
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