# White Wine Braised Short Ribs with Creamy Mushroom Rigatoni

A rich and comforting dish featuring tender white wine braised short ribs served with creamy mushroom rigatoni.

- Total time: 180 min
- Cuisine: Italian
- Category: Dessert
- Language: en

## 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

## Instructions

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

## Equipment

- large Dutch oven
- ovenproof pot
- large pot
- large skillet

## Source

- Original video: https://www.facebook.com/share/r/1EXYbNuNZ1/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/dfc0d5fa-f0de-4c5e-8b94-00df69793eb1
- Extracted: 2025-10-10

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