Short Rib Rigatoni in White Wine Truffle Cream Sauce

3h 20m
Serves 1
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Directions

  1. 1Pat short ribs dry, rub with olive oil or truffle oil, and season heavily.
  2. 2In a Dutch oven, add olive oil, rosemary, and fry until fragrant.
  3. 3Add short ribs to the Dutch oven and brown on all sides. Remove and set aside.
  4. 4Deglaze the pan with Sauvignon Blanc.
  5. 5Add shallots, garlic, rosemary, thyme, garlic and herb butter, beef stock, and Worcestershire sauce. Mix.
  6. 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.
  7. 7Roast one head of garlic with salt, pepper, truffle oil, and rosemary.
  8. 8In a pan, add truffle oil, garlic and herb butter, and shallots. Stir occasionally to brown, then add brown sugar and caramelize.
  9. 9Add heavy cream, parsley, Italian seasoning, red pepper flakes, Sauvignon Blanc, Parmesan cheese, rosemary, pasta water, and roasted garlic. Mix.
  10. 10Shred short ribs, remove fat and bones. Add most of the beef to the sauce, reserving some for garnish.
  11. 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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