Short Rib Rigatoni White Wine Cream Sauce

Serves 1
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Directions

  1. 1Pat the short ribs dry with a napkin.
  2. 2Pat the short ribs dry with a napkin.
  3. 3Pat the short ribs dry with a napkin.
  4. 4Rub olive oil or black truffle oil onto the short ribs.
  5. 5Rub olive oil or black truffle oil onto the short ribs.
  6. 6Rub olive oil or black truffle oil onto the short ribs.
  7. 7Heavily season all sides of the ribs with kosher salt, pepper, onion powder, garlic powder, and black garlic & truffle steak seasoning.
  8. 8Heavily season all sides of the ribs with kosher salt, pepper, onion powder, garlic powder, and black garlic & truffle steak seasoning.
  9. 9Heavily season all sides of the ribs with kosher salt, pepper, onion powder, garlic powder, and black garlic & truffle steak seasoning.
  10. 10In a Dutch oven, add olive oil to coat the bottom and heat it.
  11. 11In a Dutch oven, add olive oil to coat the bottom and heat it.
  12. 12In a Dutch oven, add olive oil to coat the bottom and heat it.
  13. 13Add a few sprigs of rosemary to the hot oil and allow them to fry, but do not burn.
  14. 14Add a few sprigs of rosemary to the hot oil and allow them to fry, but do not burn.
  15. 15Add a few sprigs of rosemary to the hot oil and allow them to fry, but do not burn.
  16. 16Remove the rosemary from the Dutch oven.
  17. 17Remove the rosemary from the Dutch oven.
  18. 18Remove the rosemary from the Dutch oven.
  19. 19Add the seasoned short ribs to the Dutch oven and brown them on all sides until a crust is formed.
  20. 20Add the seasoned short ribs to the Dutch oven and brown them on all sides until a crust is formed.
  21. 21Add the seasoned short ribs to the Dutch oven and brown them on all sides until a crust is formed.
  22. 22Remove the browned short ribs from the Dutch oven and set them aside.
  23. 23Remove the browned short ribs from the Dutch oven and set them aside.
  24. 24Remove the browned short ribs from the Dutch oven and set them aside.
  25. 25In the same Dutch oven, add some Sauvignon Blanc to deglaze the pan, scraping up any browned bits.
  26. 26In the same Dutch oven, add some Sauvignon Blanc to deglaze the pan, scraping up any browned bits.
  27. 27In the same Dutch oven, add some Sauvignon Blanc to deglaze the pan, scraping up any browned bits.
  28. 28Add sliced shallots and garlic cloves to the pan.
  29. 29Add sliced shallots and garlic cloves to the pan.
  30. 30Add sliced shallots and garlic cloves to the pan.
  31. 31Add rosemary, thyme, garlic & herb butter, beef stock, and Worcestershire sauce to the pan and mix.
  32. 32Add rosemary, thyme, garlic & herb butter, beef stock, and Worcestershire sauce to the pan and mix.
  33. 33Add rosemary, thyme, garlic & herb butter, beef stock, and Worcestershire sauce to the pan and mix.
  34. 34Add the short ribs back into the Dutch oven.
  35. 35Add the short ribs back into the Dutch oven.
  36. 36Add the short ribs back into the Dutch oven.
  37. 37Add more beef stock, rosemary, thyme, and bay leaves to the Dutch oven.
  38. 38Add more beef stock, rosemary, thyme, and bay leaves to the Dutch oven.
  39. 39Add more beef stock, rosemary, thyme, and bay leaves to the Dutch oven.
  40. 40Cover the Dutch oven and cook in the oven at 425 F for 3 hours.
  41. 41Cover the Dutch oven and cook in the oven at 425 F for 3 hours.
  42. 42Cover the Dutch oven and cook in the oven at 425 F for 3 hours.
  43. 43Roast one head of garlic by seasoning it with salt, pepper, black truffle oil, and rosemary.
  44. 44Roast one head of garlic by seasoning it with salt, pepper, black truffle oil, and rosemary.
  45. 45Roast one head of garlic by seasoning it with salt, pepper, black truffle oil, and rosemary.
  46. 46In a separate pan, add some black truffle oil, garlic & herb butter, and shallots.
  47. 47In a separate pan, add some black truffle oil, garlic & herb butter, and shallots.
  48. 48In a separate pan, add some black truffle oil, garlic & herb butter, and shallots.
  49. 49Stir the shallots occasionally to brown them without burning.
  50. 50Stir the shallots occasionally to brown them without burning.
  51. 51Stir the shallots occasionally to brown them without burning.
  52. 52Add 1 tsp of light brown sugar to the shallots and allow them to caramelize.
  53. 53Add 1 tsp of light brown sugar to the shallots and allow them to caramelize.
  54. 54Add 1 tsp of light brown sugar to the shallots and allow them to caramelize.
  55. 55Add 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.
  56. 56Add 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.
  57. 57Add 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.
  58. 58Shred the cooked short ribs, removing any fat or bones.
  59. 59Shred the cooked short ribs, removing any fat or bones.
  60. 60Shred the cooked short ribs, removing any fat or bones.
  61. 61Add most of the shredded beef into the sauce, saving some to add on top of the pasta.
  62. 62Add most of the shredded beef into the sauce, saving some to add on top of the pasta.
  63. 63Add most of the shredded beef into the sauce, saving some to add on top of the pasta.
  64. 64Serve the sauce over the pasta or mix the pasta and the sauce together.
  65. 65Serve the sauce over the pasta or mix the pasta and the sauce together.
  66. 66Serve the sauce over the pasta or mix the pasta and the sauce together.
  67. 67Top with parsley and Parmesan cheese.
  68. 68Top with parsley and Parmesan cheese.
  69. 69Top with parsley and Parmesan cheese.

Ingredients

  • Boneless Short Ribs
  • Boneless Short Ribs
  • Boneless Short Ribs
  • Olive Oil
  • Olive Oil
  • Olive Oil
  • Black Truffle Oil
  • Black Truffle Oil
  • Black Truffle Oil
  • Kosher Salt
  • Kosher Salt
  • Kosher Salt
  • Pepper
  • Pepper
  • Pepper
  • Onion Powder
  • Onion Powder
  • Onion Powder
  • Garlic Powder
  • Garlic Powder
  • Garlic Powder
  • Black Garlic & Truffle Steak seasoning
  • Black Garlic & Truffle Steak seasoning
  • Black Garlic & Truffle Steak seasoning
  • Rosemary
  • Rosemary
  • Rosemary
  • Thyme
  • Thyme
  • Thyme
  • Bay Leaves
  • Bay Leaves
  • Bay Leaves
  • Sauvignon Blanc
  • Sauvignon Blanc
  • Sauvignon Blanc
  • Sliced Shallots
  • Sliced Shallots
  • Sliced Shallots
  • Garlic Cloves
  • Garlic Cloves
  • Garlic Cloves
  • Garlic & Herb Butter
  • Garlic & Herb Butter
  • Garlic & Herb Butter
  • Beef Stock
  • Beef Stock
  • Beef Stock
  • Worcestershire Sauce
  • Worcestershire Sauce
  • Worcestershire Sauce
  • 1 head Roasted Garlic
  • 1 head Roasted Garlic
  • 1 head Roasted Garlic
  • 1 tsp Light Brown Sugar
  • 1 tsp Light Brown Sugar
  • 1 tsp Light Brown Sugar
  • 1 pt Heavy Cream
  • 1 pt Heavy Cream
  • 1 pt Heavy Cream
  • Parsley
  • Parsley
  • Parsley
  • Italian Seasoning
  • Italian Seasoning
  • Italian Seasoning
  • Red Pepper Flakes
  • Red Pepper Flakes
  • Red Pepper Flakes
  • Fresh Shaved Parmesan Cheese
  • Fresh Shaved Parmesan Cheese
  • Fresh Shaved Parmesan Cheese
  • Rigatoni Pasta
  • Rigatoni Pasta
  • Rigatoni Pasta
  • 0.33 cup Reserved Pasta Water
  • 0.33 cup Reserved Pasta Water
  • 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.
Short Rib Rigatoni White Wine Cream Sauce | Clip Recipe