# White Wine Short Rib Rigatoni

- Cuisine: Italian
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

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

## Equipment

- Dutch oven
- tongs
- wooden spoon
- pan
- baking sheet
- tinfoil

## Source

- Original video: https://www.tiktok.com/@ashiashome/video/7467202790620941614
- Recipe page: https://www.cliprecipe.com/recipe/a4326e80-779f-4ba2-bd9f-56ff9d94b2d0
- Extracted: 2025-09-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt