Short Rib Rigatoni White Wine Cream Sauce

Serves 1
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Directions

  1. 1Pat the short ribs dry with a napkin.
  2. 2Rub olive oil or black truffle oil onto the short ribs.
  3. 3Heavily season all sides of the ribs with kosher salt, pepper, onion powder, garlic powder, and black garlic & truffle steak seasoning.
  4. 4In a Dutch oven, add olive oil to coat the bottom and heat it.
  5. 5Add a few sprigs of rosemary to the hot oil and allow them to fry, but do not burn.
  6. 6Remove the rosemary from the Dutch oven.
  7. 7Add the seasoned short ribs to the Dutch oven and brown them on all sides until a crust is formed.
  8. 8Remove the browned short ribs from the Dutch oven and set them aside.
  9. 9In the same Dutch oven, add some Sauvignon Blanc to deglaze the pan, scraping up any browned bits.
  10. 10Add sliced shallots and garlic cloves to the pan.
  11. 11Add rosemary, thyme, garlic & herb butter, beef stock, and Worcestershire sauce to the pan and mix.
  12. 12Add the short ribs back into the Dutch oven.
  13. 13Add more beef stock, rosemary, thyme, and bay leaves to the Dutch oven.
  14. 14Cover the Dutch oven and cook in the oven at 425 F for 3 hours.
  15. 15Roast one head of garlic by seasoning it with salt, pepper, black truffle oil, and rosemary.
  16. 16In a separate pan, add some black truffle oil, garlic & herb butter, and shallots.
  17. 17Stir the shallots occasionally to brown them without burning.
  18. 18Add 1 tsp of light brown sugar to the shallots and allow them to caramelize.
  19. 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.
  20. 20Shred the cooked short ribs, removing any fat or bones.
  21. 21Add most of the shredded beef into the sauce, saving some to add on top of the pasta.
  22. 22Serve the sauce over the pasta or mix the pasta and the sauce together.
  23. 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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