# Short Rib Rigatoni White Wine Cream Sauce

This is a recipe for Short Rib Rigatoni in a White Wine Truffle Cream Sauce, emphasizing generous seasoning for rich flavor.

- Cuisine: Italian
- Category: Dessert
- Language: en

## 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

## Instructions

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

## Equipment

- Baking sheet
- Wire rack
- Dutch oven
- Tongs
- Wooden spoon
- Pan
- Foil

## 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.

## Source

- Original video: https://www.tiktok.com/t/ZP8h7cSpc/
- Recipe page: https://www.cliprecipe.com/recipe/54a64526-ada7-41ca-bd7a-eafa01918594
- Extracted: 2025-07-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt