White Wine Short Rib Rigatoni

Serves 1
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Directions

  1. 1Pat your short ribs dry with a napkin and rub in Olive Oil or Black Truffle Oil.
  2. 2Heavily season all sides of the ribs with kosher salt.
  3. 3Season with pepper.
  4. 4Season with onion powder.
  5. 5Season with garlic powder.
  6. 6Season with Black Garlic & Truffle Steak seasoning.
  7. 7Add olive oil to a Dutch oven to coat the bottom.
  8. 8Once hot, add in a few sprigs of Rosemary and allow to fry in the oil but don’t burn it.
  9. 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.
  10. 10Once the crust is formed, remove and sit aside.
  11. 11In the same pan, add in some Sauvignon Blanc to deglaze the pan.
  12. 12Add in your sliced shallots and garlic cloves.
  13. 13Add in rosemary, thyme, Galic & Herb Butter, Beef stock, and Worcestershire sauce. Mix.
  14. 14Add short ribs back into the pot, along with more beef stock, rosemary, thyme, bay leaves.
  15. 15Cover and cook in the oven at 425 F for 3 hours.
  16. 16Roast one head of garlic. Season with salt, pepper, Black Truffle Oil, and Rosemary.
  17. 17In a pan, add in some Black Truffle Oil, Galic & Herb Butter, and shallots. Stirring occasionally to brown but not burn.
  18. 18Add in 1 tsp of light brown sugar and allow the shallots to caramelize.
  19. 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.
  20. 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.
  21. 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