White Wine Braised Short Ribs with Creamy Mushroom Rigatoni
Directions
- 1Preheat your oven to 350°F (177°C).
- 2Pat the short ribs dry and season generously with salt and black pepper.
- 3Add thyme and onion powder to the short ribs.
- 4Heat 1 tablespoon of olive oil in a large Dutch oven or ovenproof pot over medium-high heat.
- 5Sear the short ribs on all sides until browned, about 3-4 minutes per side.
- 6Remove the ribs and set them aside.
- 7In the same pot, add another tablespoon of oil and add the sliced shallots.
- 8Add chopped celery and cook for 5 minutes until softened.
- 9Add mushrooms and cook down until softened.
- 10Deglaze pan with water, scraping the bottom of the pot to release any browned bits.
- 11Add beef broth and stir until well combined.
- 12Add thyme to the broth.
- 13Return the short ribs to the pot.
- 14Add garlic head and rosemary.
- 15Bring 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.
- 16In a large pot on medium high bring salted water to a boil, add rigatoni and cook according to package directions.
- 17Heat olive oil and butter in a large skillet over medium heat.
- 18Add the shallots and cook until softened.
- 19Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and begin to brown.
- 20Add minced garlic and cook until fragrant.
- 21Pour in white wine, scraping up any browned bits from the bottom of the skillet. Let the wine reduce for 2-3 minutes.
- 22Stir in the heavy cream and garlic paste from head of garlic from the braised liquid and mix until well combined.
- 23Season with red chili flakes.
- 24Add onion powder and garlic powder.
- 25Add oregano and adjust seasoning to taste.
- 26Add Parmesan cheese and stir until combined.
- 27Add shredded short ribs and reserve some for topping.
- 28Add chopped parsley for garnish.
- 29Add rigatoni and mix until pasta is evenly coated.
Ingredients
- 12 oz rigatoni pasta
- 1 tsp black truffle oil
- 2.2 lbs boneless and bone-in short ribs
- 4 cups beef stock
- 1 cup white wine
- 2 celery stalks, roughly chopped
- 2 shallots, sliced
- 8 oz mushrooms, sliced
- 2 rosemary springs
- 1 head of garlic
- 0.5 tbsp better than beef bouillon
- 2 tsp thyme
- 2 tsp garlic powder
- to taste salt
- to taste pepper
- 2 tsp oregano
- 2 tsp onion powder
- 2.33 cup heavy cream
- 0.5 cup white wine
- 0.25 cup butter
- 1 shallot, chopped
- 7 garlic cloves, minced
- 0.33 cup mushrooms, sliced
- 1 cup Parmesan cheese, freshly shredded
- 0.25 cup butter
- 2 tsp red chili flakes
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
Equipment
large Dutch ovenovenproof potlarge potlarge skillet
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