Short Rib Rigatoni in White Wine Truffle Cream Sauce

200 mins
Serves 1
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Directions

  1. 1Pat short ribs dry, rub with olive oil or truffle oil, and season heavily.
  2. 2Pat short ribs dry, rub with olive oil or truffle oil, and season heavily.
  3. 3Pat short ribs dry, rub with olive oil or truffle oil, and season heavily.
  4. 4In a Dutch oven, add olive oil, rosemary, and fry until fragrant.
  5. 5In a Dutch oven, add olive oil, rosemary, and fry until fragrant.
  6. 6In a Dutch oven, add olive oil, rosemary, and fry until fragrant.
  7. 7Add short ribs to the Dutch oven and brown on all sides. Remove and set aside.
  8. 8Add short ribs to the Dutch oven and brown on all sides. Remove and set aside.
  9. 9Add short ribs to the Dutch oven and brown on all sides. Remove and set aside.
  10. 10Deglaze the pan with Sauvignon Blanc.
  11. 11Deglaze the pan with Sauvignon Blanc.
  12. 12Deglaze the pan with Sauvignon Blanc.
  13. 13Add shallots, garlic, rosemary, thyme, garlic and herb butter, beef stock, and Worcestershire sauce. Mix.
  14. 14Add shallots, garlic, rosemary, thyme, garlic and herb butter, beef stock, and Worcestershire sauce. Mix.
  15. 15Add shallots, garlic, rosemary, thyme, garlic and herb butter, beef stock, and Worcestershire sauce. Mix.
  16. 16Return 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.
  17. 17Return 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.
  18. 18Return 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.
  19. 19Roast one head of garlic with salt, pepper, truffle oil, and rosemary.
  20. 20Roast one head of garlic with salt, pepper, truffle oil, and rosemary.
  21. 21Roast one head of garlic with salt, pepper, truffle oil, and rosemary.
  22. 22In a pan, add truffle oil, garlic and herb butter, and shallots. Stir occasionally to brown, then add brown sugar and caramelize.
  23. 23In a pan, add truffle oil, garlic and herb butter, and shallots. Stir occasionally to brown, then add brown sugar and caramelize.
  24. 24In a pan, add truffle oil, garlic and herb butter, and shallots. Stir occasionally to brown, then add brown sugar and caramelize.
  25. 25Add heavy cream, parsley, Italian seasoning, red pepper flakes, Sauvignon Blanc, Parmesan cheese, rosemary, pasta water, and roasted garlic. Mix.
  26. 26Add heavy cream, parsley, Italian seasoning, red pepper flakes, Sauvignon Blanc, Parmesan cheese, rosemary, pasta water, and roasted garlic. Mix.
  27. 27Add heavy cream, parsley, Italian seasoning, red pepper flakes, Sauvignon Blanc, Parmesan cheese, rosemary, pasta water, and roasted garlic. Mix.
  28. 28Shred short ribs, remove fat and bones. Add most of the beef to the sauce, reserving some for garnish.
  29. 29Shred short ribs, remove fat and bones. Add most of the beef to the sauce, reserving some for garnish.
  30. 30Shred short ribs, remove fat and bones. Add most of the beef to the sauce, reserving some for garnish.
  31. 31Serve the sauce over the pasta or mix together. Garnish with parsley and Parmesan cheese.
  32. 32Serve the sauce over the pasta or mix together. Garnish with parsley and Parmesan cheese.
  33. 33Serve the sauce over the pasta or mix together. Garnish with parsley and Parmesan cheese.

Ingredients

  • 5 Boneless short ribs
  • 5 Boneless short ribs
  • 5 Boneless short ribs
  • 1 cup Olive oil
  • 1 cup Olive oil
  • 1 cup Olive oil
  • 1 tablespoon Black truffle oil
  • 1 tablespoon Black truffle oil
  • 1 tablespoon Black truffle oil
  • 1 dash Hot sauce
  • 1 dash Hot sauce
  • 1 dash Hot sauce
  • 1 tablespoon Kosher salt
  • 1 tablespoon Kosher salt
  • 1 tablespoon Kosher salt
  • 1 tablespoon Pepper
  • 1 tablespoon Pepper
  • 1 tablespoon Pepper
  • 1 tablespoon Onion powder
  • 1 tablespoon Onion powder
  • 1 tablespoon Onion powder
  • 1 tablespoon Garlic powder
  • 1 tablespoon Garlic powder
  • 1 tablespoon Garlic powder
  • 1 tablespoon Black garlic and truffle steak seasoning
  • 1 tablespoon Black garlic and truffle steak seasoning
  • 1 tablespoon Black garlic and truffle steak seasoning
  • 2 sprigs Rosemary
  • 2 sprigs Rosemary
  • 2 sprigs Rosemary
  • 2 sprigs Thyme
  • 2 sprigs Thyme
  • 2 sprigs Thyme
  • 1 tablespoon Parsley
  • 1 tablespoon Parsley
  • 1 tablespoon Parsley
  • 2 Bay leaves
  • 2 Bay leaves
  • 2 Bay leaves
  • 1 tablespoon Italian seasoning
  • 1 tablespoon Italian seasoning
  • 1 tablespoon Italian seasoning
  • 1 teaspoon Red pepper flakes
  • 1 teaspoon Red pepper flakes
  • 1 teaspoon Red pepper flakes
  • 1 teaspoon Brown sugar
  • 1 teaspoon Brown sugar
  • 1 teaspoon Brown sugar
  • 1 cup Fresh shaved Parmesan cheese
  • 1 cup Fresh shaved Parmesan cheese
  • 1 cup Fresh shaved Parmesan cheese
  • 1 pound Rigatoni pasta
  • 1 pound Rigatoni pasta
  • 1 pound Rigatoni pasta
  • 1 pint Heavy cream
  • 1 pint Heavy cream
  • 1 pint Heavy cream
  • 2 Shallots
  • 2 Shallots
  • 2 Shallots
  • 4 Garlic cloves
  • 4 Garlic cloves
  • 4 Garlic cloves
  • 1 head Roasted garlic
  • 1 head Roasted garlic
  • 1 head Roasted garlic
  • 1 cup Sauvignon Blanc
  • 1 cup Sauvignon Blanc
  • 1 cup Sauvignon Blanc
  • 2 cups Beef stock
  • 2 cups Beef stock
  • 2 cups Beef stock
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Worcestershire sauce
  • 1 third cup Reserved pasta water
  • 1 third cup Reserved pasta water
  • 1 third cup Reserved pasta water
  • 2 tablespoons Garlic and herb butter
  • 2 tablespoons Garlic and herb butter
  • 2 tablespoons Garlic and herb butter

Equipment

Dutch ovenhot pantongswooden spoonbaking sheetfrying pan