Short Rib Rigatoni in a White Wine Truffle Cream Sauce

• timp total: 3 hours

Ingrediente

Disclaimer… I didn’t measure anything and these turned out absolutely amazing! I always suggest to season as you go because everyone’s taste buds are so different. Make sure you heavily heavily salt and season your ribs.

Recipe:

• Boneless Short Ribs (or bone in)

• Olive Oil

• Black Truffle Oil @TRUFF Hot Sauce

• Kosher Salt

• Pepper

• Onion Powder

• Garlic Powder

• Kinders Black Garlic & Truffle Steak seasoning

• Rosemary

• Thyme

• Parsley

• Bay Leaves

• Italian Seasoning

• Red Pepper Flakes

• 1 tsp of Brown Sugar (light or dark)

• Fresh Shaved Parmesan Cheese

Rigatoni Pasta

• Heavy Cream 1pt.

• 2 Shallots

• Garlic Cloves

• 1 Head of Garlic Roasted

• Sauvignon Blanc

• Beef Stock

• Worcestershire Sauce

• Reserved Pasta Water

• Garlic & Herb Butter kerrygold brand

Instrucțiuni

1. Start by patting your short ribs dry with a napkin and rub in Olive Oil or Black Truffle Oil (it’s a Black Truffle infused Olive Oil) begin to heavily season all sides of the ribs.

2. In your Dutch oven (or hot pan) add in olive oil to coat the bottom. Once hot, add in a few sprigs of Rosemary and allow to fry in the oil but don’t burn it.

3. 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. Once the crust is formed, remove and sit aside.

4. In the same pan, add in some Sauvignon Blanc to deglaze the pan.

5. Add in your sliced shallots and garlic cloves. Add in rosemary, thyme, Galic & Herb Butter, Beef stock, and Worcestershire sauce. Mix.

6. Add short ribs back into the pot, along with more beef stock, rosemary, thyme, bay leaves. Cover and cook in the oven at 425 F for 3 hours.

7. Roast one head of garlic. Salt, pepper, Black Truffle Oil, Rosemary.

8. Once short ribs are done, begin cooking your sauce.

9. In a pan, add in some Black Truffle Oil, Galic & Herb Butter, and shallots. Stirring occasionally to brown but not burn. I added in 1 tsp of light brown sugar here and allowed the shallots to caramelize.

10. Add in your heavy cream, parsley, Italian seasoning, red pepper flakes, Sauvignon Blanc, shaved Parmesan cheese, rosemary, 1/3 cup of pasta water, roasted garlic, and mix.

11. 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.

12. You can either serve the sauce over the pasta or mix the pasta and the sauce. Top with parsley and Parmesan cheese & enjoy! ✨