White Wine Braised Short Ribs with Creamy Mushroom Rigatoni

180 mins
Serves 1
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Directions

  1. 1Preheat your oven to 350°F (177°C).
  2. 2Preheat your oven to 350°F (177°C).
  3. 3Preheat your oven to 350°F (177°C).
  4. 4Pat the short ribs dry and season generously with salt and black pepper.
  5. 5Pat the short ribs dry and season generously with salt and black pepper.
  6. 6Pat the short ribs dry and season generously with salt and black pepper.
  7. 7Add thyme and onion powder to the short ribs.
  8. 8Add thyme and onion powder to the short ribs.
  9. 9Add thyme and onion powder to the short ribs.
  10. 10Heat 1 tablespoon of olive oil in a large Dutch oven or ovenproof pot over medium-high heat.
  11. 11Heat 1 tablespoon of olive oil in a large Dutch oven or ovenproof pot over medium-high heat.
  12. 12Heat 1 tablespoon of olive oil in a large Dutch oven or ovenproof pot over medium-high heat.
  13. 13Sear the short ribs on all sides until browned, about 3-4 minutes per side.
  14. 14Sear the short ribs on all sides until browned, about 3-4 minutes per side.
  15. 15Sear the short ribs on all sides until browned, about 3-4 minutes per side.
  16. 16Remove the ribs and set them aside.
  17. 17Remove the ribs and set them aside.
  18. 18Remove the ribs and set them aside.
  19. 19In the same pot, add another tablespoon of oil and add the sliced shallots.
  20. 20In the same pot, add another tablespoon of oil and add the sliced shallots.
  21. 21In the same pot, add another tablespoon of oil and add the sliced shallots.
  22. 22Add chopped celery and cook for 5 minutes until softened.
  23. 23Add chopped celery and cook for 5 minutes until softened.
  24. 24Add chopped celery and cook for 5 minutes until softened.
  25. 25Add mushrooms and cook down until softened.
  26. 26Add mushrooms and cook down until softened.
  27. 27Add mushrooms and cook down until softened.
  28. 28Deglaze pan with water, scraping the bottom of the pot to release any browned bits.
  29. 29Deglaze pan with water, scraping the bottom of the pot to release any browned bits.
  30. 30Deglaze pan with water, scraping the bottom of the pot to release any browned bits.
  31. 31Add beef broth and stir until well combined.
  32. 32Add beef broth and stir until well combined.
  33. 33Add beef broth and stir until well combined.
  34. 34Add thyme to the broth.
  35. 35Add thyme to the broth.
  36. 36Add thyme to the broth.
  37. 37Return the short ribs to the pot.
  38. 38Return the short ribs to the pot.
  39. 39Return the short ribs to the pot.
  40. 40Add garlic head and rosemary.
  41. 41Add garlic head and rosemary.
  42. 42Add garlic head and rosemary.
  43. 43Bring to a simmer, cover, and transfer to the oven to braise for 2.5 to 3 hours, or until the meat is tender and falls off the bone. After it’s fall off the bone tender shred the meat and set aside.
  44. 44Bring to a simmer, cover, and transfer to the oven to braise for 2.5 to 3 hours, or until the meat is tender and falls off the bone. After it’s fall off the bone tender shred the meat and set aside.
  45. 45Bring to a simmer, cover, and transfer to the oven to braise for 2.5 to 3 hours, or until the meat is tender and falls off the bone. After it’s fall off the bone tender shred the meat and set aside.
  46. 46In a large pot on medium high bring salted water to a boil, add rigatoni and cook according to package directions.
  47. 47In a large pot on medium high bring salted water to a boil, add rigatoni and cook according to package directions.
  48. 48In a large pot on medium high bring salted water to a boil, add rigatoni and cook according to package directions.
  49. 49Heat olive oil and butter in a large skillet over medium heat.
  50. 50Heat olive oil and butter in a large skillet over medium heat.
  51. 51Heat olive oil and butter in a large skillet over medium heat.
  52. 52Add the shallots and cook until softened.
  53. 53Add the shallots and cook until softened.
  54. 54Add the shallots and cook until softened.
  55. 55Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and begin to brown.
  56. 56Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and begin to brown.
  57. 57Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and begin to brown.
  58. 58Add minced garlic and cook until fragrant.
  59. 59Add minced garlic and cook until fragrant.
  60. 60Add minced garlic and cook until fragrant.
  61. 61Pour in white wine, scraping up any browned bits from the bottom of the skillet. Let the wine reduce for 2-3 minutes.
  62. 62Pour in white wine, scraping up any browned bits from the bottom of the skillet. Let the wine reduce for 2-3 minutes.
  63. 63Pour in white wine, scraping up any browned bits from the bottom of the skillet. Let the wine reduce for 2-3 minutes.
  64. 64Stir in the heavy cream and garlic paste from head of garlic from the braised liquid and mix until well combined.
  65. 65Stir in the heavy cream and garlic paste from head of garlic from the braised liquid and mix until well combined.
  66. 66Stir in the heavy cream and garlic paste from head of garlic from the braised liquid and mix until well combined.
  67. 67Season with red chili flakes.
  68. 68Season with red chili flakes.
  69. 69Season with red chili flakes.
  70. 70Add onion powder and garlic powder.
  71. 71Add onion powder and garlic powder.
  72. 72Add onion powder and garlic powder.
  73. 73Add oregano and adjust seasoning to taste.
  74. 74Add oregano and adjust seasoning to taste.
  75. 75Add oregano and adjust seasoning to taste.
  76. 76Add Parmesan cheese and stir until combined.
  77. 77Add Parmesan cheese and stir until combined.
  78. 78Add Parmesan cheese and stir until combined.
  79. 79Add shredded short ribs and reserve some for topping.
  80. 80Add shredded short ribs and reserve some for topping.
  81. 81Add shredded short ribs and reserve some for topping.
  82. 82Add chopped parsley for garnish.
  83. 83Add chopped parsley for garnish.
  84. 84Add chopped parsley for garnish.
  85. 85Add rigatoni and mix until pasta is evenly coated.
  86. 86Add rigatoni and mix until pasta is evenly coated.
  87. 87Add rigatoni and mix until pasta is evenly coated.

Ingredients

  • 12 oz rigatoni pasta
  • 12 oz rigatoni pasta
  • 12 oz rigatoni pasta
  • 1 tsp black truffle oil
  • 1 tsp black truffle oil
  • 1 tsp black truffle oil
  • 2.2 lbs boneless and bone-in short ribs
  • 2.2 lbs boneless and bone-in short ribs
  • 2.2 lbs boneless and bone-in short ribs
  • 4 cups beef stock
  • 4 cups beef stock
  • 4 cups beef stock
  • 1 cup white wine
  • 1 cup white wine
  • 1 cup white wine
  • 2 celery stalks, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 shallots, sliced
  • 2 shallots, sliced
  • 2 shallots, sliced
  • 8 oz mushrooms, sliced
  • 8 oz mushrooms, sliced
  • 8 oz mushrooms, sliced
  • 2 rosemary springs
  • 2 rosemary springs
  • 2 rosemary springs
  • 1 head of garlic
  • 1 head of garlic
  • 1 head of garlic
  • 0.5 tbsp better than beef bouillon
  • 0.5 tbsp better than beef bouillon
  • 0.5 tbsp better than beef bouillon
  • 2 tsp thyme
  • 2 tsp thyme
  • 2 tsp thyme
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • to taste salt
  • to taste salt
  • to taste salt
  • to taste pepper
  • to taste pepper
  • to taste pepper
  • 2 tsp oregano
  • 2 tsp oregano
  • 2 tsp oregano
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 2.33 cup heavy cream
  • 2.33 cup heavy cream
  • 2.33 cup heavy cream
  • 0.5 cup white wine
  • 0.5 cup white wine
  • 0.5 cup white wine
  • 0.25 cup butter
  • 0.25 cup butter
  • 0.25 cup butter
  • 1 shallot, chopped
  • 1 shallot, chopped
  • 1 shallot, chopped
  • 7 garlic cloves, minced
  • 7 garlic cloves, minced
  • 7 garlic cloves, minced
  • 0.33 cup mushrooms, sliced
  • 0.33 cup mushrooms, sliced
  • 0.33 cup mushrooms, sliced
  • 1 cup Parmesan cheese, freshly shredded
  • 1 cup Parmesan cheese, freshly shredded
  • 1 cup Parmesan cheese, freshly shredded
  • 0.25 cup butter
  • 0.25 cup butter
  • 0.25 cup butter
  • 2 tsp red chili flakes
  • 2 tsp red chili flakes
  • 2 tsp red chili flakes
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp oregano

Equipment

large Dutch ovenovenproof potlarge potlarge skillet
White Wine Braised Short Ribs with Creamy Mushroom Rigatoni | Clip Recipe