Short Rib Rigatoni in 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, and fry until fragrant.
- 3Add short ribs to the Dutch oven and brown on all sides. Remove and set aside.
- 4Deglaze the pan with Sauvignon Blanc.
- 5Add shallots, garlic, rosemary, thyme, garlic and herb butter, beef stock, and Worcestershire sauce. Mix.
- 6Return short ribs to the pot, add more beef stock, rosemary, thyme, and bay leaves. Cover and cook in a 425°F oven for 3 hours.
- 7Roast one head of garlic with salt, pepper, truffle oil, and rosemary.
- 8In a pan, add truffle oil, garlic and herb butter, and shallots. Stir occasionally to brown, then add brown sugar and caramelize.
- 9Add heavy cream, parsley, Italian seasoning, red pepper flakes, Sauvignon Blanc, Parmesan cheese, rosemary, pasta water, and roasted garlic. Mix.
- 10Shred short ribs, remove fat and bones. Add most of the beef to the sauce, reserving some for garnish.
- 11Serve the sauce over the pasta or mix together. Garnish with parsley and Parmesan cheese.
Ingredients
- 5 Boneless short ribs
- 1 cup Olive oil
- 1 tablespoon Black truffle oil
- 1 dash Hot sauce
- 1 tablespoon Kosher salt
- 1 tablespoon Pepper
- 1 tablespoon Onion powder
- 1 tablespoon Garlic powder
- 1 tablespoon Black garlic and truffle steak seasoning
- 2 sprigs Rosemary
- 2 sprigs Thyme
- 1 tablespoon Parsley
- 2 Bay leaves
- 1 tablespoon Italian seasoning
- 1 teaspoon Red pepper flakes
- 1 teaspoon Brown sugar
- 1 cup Fresh shaved Parmesan cheese
- 1 pound Rigatoni pasta
- 1 pint Heavy cream
- 2 Shallots
- 4 Garlic cloves
- 1 head Roasted garlic
- 1 cup Sauvignon Blanc
- 2 cups Beef stock
- 2 tablespoons Worcestershire sauce
- 1 third cup Reserved pasta water
- 2 tablespoons Garlic and herb butter
Equipment
Dutch ovenhot pantongswooden spoonbaking sheetfrying pan
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