Short Rib Rigatoni White Wine Cream Sauce
Serves 1
Directions
- 1Pat the short ribs dry with a napkin.
- 2Rub olive oil or black truffle oil onto the short ribs.
- 3Heavily season all sides of the ribs with kosher salt, pepper, onion powder, garlic powder, and black garlic & truffle steak seasoning.
- 4In a Dutch oven, add olive oil to coat the bottom and heat it.
- 5Add a few sprigs of rosemary to the hot oil and allow them to fry, but do not burn.
- 6Remove the rosemary from the Dutch oven.
- 7Add the seasoned short ribs to the Dutch oven and brown them on all sides until a crust is formed.
- 8Remove the browned short ribs from the Dutch oven and set them aside.
- 9In the same Dutch oven, add some Sauvignon Blanc to deglaze the pan, scraping up any browned bits.
- 10Add sliced shallots and garlic cloves to the pan.
- 11Add rosemary, thyme, garlic & herb butter, beef stock, and Worcestershire sauce to the pan and mix.
- 12Add the short ribs back into the Dutch oven.
- 13Add more beef stock, rosemary, thyme, and bay leaves to the Dutch oven.
- 14Cover the Dutch oven and cook in the oven at 425 F for 3 hours.
- 15Roast one head of garlic by seasoning it with salt, pepper, black truffle oil, and rosemary.
- 16In a separate pan, add some black truffle oil, garlic & herb butter, and shallots.
- 17Stir the shallots occasionally to brown them without burning.
- 18Add 1 tsp of light brown sugar to the shallots and allow them to caramelize.
- 19Add heavy cream, parsley, Italian seasoning, red pepper flakes, Sauvignon Blanc, shaved Parmesan cheese, rosemary, 1/3 cup of pasta water, and roasted garlic to the pan and mix.
- 20Shred the cooked short ribs, removing any fat or bones.
- 21Add most of the shredded beef into the sauce, saving some to add on top of the pasta.
- 22Serve the sauce over the pasta or mix the pasta and the sauce together.
- 23Top with parsley and Parmesan cheese.
Ingredients
- Boneless Short Ribs
- Olive Oil
- Black Truffle Oil
- Kosher Salt
- Pepper
- Onion Powder
- Garlic Powder
- Black Garlic & Truffle Steak seasoning
- Rosemary
- Thyme
- Bay Leaves
- Sauvignon Blanc
- Sliced Shallots
- Garlic Cloves
- Garlic & Herb Butter
- Beef Stock
- Worcestershire Sauce
- 1 head Roasted Garlic
- 1 tsp Light Brown Sugar
- 1 pt Heavy Cream
- Parsley
- Italian Seasoning
- Red Pepper Flakes
- Fresh Shaved Parmesan Cheese
- Rigatoni Pasta
- 0.33 cup Reserved Pasta Water
Equipment
Baking sheetWire rackDutch ovenTongsWooden spoonPanFoil
Tips
- Season as you go, as everyone's taste buds are different.
- Heavily salt and season your ribs.
- Don't burn the rosemary when frying in oil.
- Brown the shallots but don't burn them.
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