White Wine Braised Short Ribs with Creamy Mushroom Rigatoni

3h
Serves 1
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Directions

  1. 1Preheat your oven to 350°F (177°C).
  2. 2Pat the short ribs dry and season generously with salt and black pepper.
  3. 3Add thyme and onion powder to the short ribs.
  4. 4Heat 1 tablespoon of olive oil in a large Dutch oven or ovenproof pot over medium-high heat.
  5. 5Sear the short ribs on all sides until browned, about 3-4 minutes per side.
  6. 6Remove the ribs and set them aside.
  7. 7In the same pot, add another tablespoon of oil and add the sliced shallots.
  8. 8Add chopped celery and cook for 5 minutes until softened.
  9. 9Add mushrooms and cook down until softened.
  10. 10Deglaze pan with water, scraping the bottom of the pot to release any browned bits.
  11. 11Add beef broth and stir until well combined.
  12. 12Add thyme to the broth.
  13. 13Return the short ribs to the pot.
  14. 14Add garlic head and rosemary.
  15. 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.
  16. 16In a large pot on medium high bring salted water to a boil, add rigatoni and cook according to package directions.
  17. 17Heat olive oil and butter in a large skillet over medium heat.
  18. 18Add the shallots and cook until softened.
  19. 19Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and begin to brown.
  20. 20Add minced garlic and cook until fragrant.
  21. 21Pour in white wine, scraping up any browned bits from the bottom of the skillet. Let the wine reduce for 2-3 minutes.
  22. 22Stir in the heavy cream and garlic paste from head of garlic from the braised liquid and mix until well combined.
  23. 23Season with red chili flakes.
  24. 24Add onion powder and garlic powder.
  25. 25Add oregano and adjust seasoning to taste.
  26. 26Add Parmesan cheese and stir until combined.
  27. 27Add shredded short ribs and reserve some for topping.
  28. 28Add chopped parsley for garnish.
  29. 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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