White Wine Short Rib Rigatoni
Serves 1
Directions
- 1Pat your short ribs dry with a napkin and rub in Olive Oil or Black Truffle Oil.
- 2Heavily season all sides of the ribs with kosher salt.
- 3Season with pepper.
- 4Season with onion powder.
- 5Season with garlic powder.
- 6Season with Black Garlic & Truffle Steak seasoning.
- 7Add olive oil to a Dutch oven to coat the bottom.
- 8Once hot, add in a few sprigs of Rosemary and allow to fry in the oil but don’t burn it.
- 9Once the Rosemary is removed, add in the short ribs and allow them to brown on all sides for a nice crust and amazing flavor.
- 10Once the crust is formed, remove and sit aside.
- 11In the same pan, add in some Sauvignon Blanc to deglaze the pan.
- 12Add in your sliced shallots and garlic cloves.
- 13Add in rosemary, thyme, Galic & Herb Butter, Beef stock, and Worcestershire sauce. Mix.
- 14Add short ribs back into the pot, along with more beef stock, rosemary, thyme, bay leaves.
- 15Cover and cook in the oven at 425 F for 3 hours.
- 16Roast one head of garlic. Season with salt, pepper, Black Truffle Oil, and Rosemary.
- 17In a pan, add in some Black Truffle Oil, Galic & Herb Butter, and shallots. Stirring occasionally to brown but not burn.
- 18Add in 1 tsp of light brown sugar and allow the shallots to caramelize.
- 19Add in your heavy cream, parsley, Italian seasoning, red pepper flakes, Sauvignon Blanc, shaved Parmesan cheese, rosemary, 1/3 cup of pasta water, and roasted garlic. Mix.
- 20Shred your short ribs and remove any fat or bones. Add most of the beef into the sauce, but save some to add on top of your pasta.
- 21Serve the sauce over the pasta or mix the pasta and the sauce. Top with parsley and Parmesan cheese & enjoy!
Ingredients
- 1 Boneless Short Ribs
- 1 Olive Oil
- 1 Black Truffle Oil
- 1 Hot Sauce
- 1 Kosher Salt
- 1 Pepper
- 1 Onion Powder
- 1 Garlic Powder
- 1 Black Garlic & Truffle Steak seasoning
- 1 Rosemary
- 1 Thyme
- 1 Parsley
- 1 Bay Leaves
- 1 Italian Seasoning
- 1 Red Pepper Flakes
- 1 tsp Brown Sugar
- 1 Fresh Shaved Parmesan Cheese
- 1 Rigatoni Pasta
- 1 pt Heavy Cream
- 2 Shallots
- 1 Garlic Cloves
- 1 Head of Garlic Roasted
- 1 Sauvignon Blanc
- 1 Beef Stock
- 1 Worcestershire Sauce
- 0.33 cup Reserved Pasta Water
- 1 Garlic & Herb Butter
Equipment
Dutch oventongswooden spoonpanbaking sheettinfoil
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