White Wine Braised Short Ribs with Creamy Mushroom Rigatoni

Ingredients

• 12 oz rigatoni pasta
• 1 tsp black truffle oil (for short ribs)
• 2.2 lb short ribs (boneless and bone-in)
• 4 cup beef stock
• 1 cup white wine (for braising)
• 2 celery stalks (roughly chopped)
• 2 shallots (sliced)
• 8 oz mushrooms (sliced)
• 2 sprigs rosemary
• 1 head garlic
• 0.5 tbsp better than beef bouillon (optional)
• 2 tsp thyme
• 2 tsp garlic powder (for short ribs)
• salt and pepper (to taste)
• 2 tsp oregano (for short ribs)
• 2 tsp onion powder (for short ribs)
• 2.33 cup heavy cream (for sauce)
• 0.5 cup white wine (for sauce)
• 0.25 cup butter (divided)
• 1 shallot (chopped, for sauce)
• 7 garlic cloves (minced, for sauce)
• 0.33 cup mushrooms (sliced, for sauce)
• 1 cup Parmesan cheese (freshly shredded)
• 0.25 cup butter (additional amount listed in source)
• 2 tsp red chili flakes (optional)
• 2 tsp garlic powder (for sauce)
• 1 tsp onion powder (for sauce)
• 1 tsp oregano (for sauce)
• salt and pepper (to taste, for sauce)

Steps

1. 1

   Preheat your oven to 325°F (165°C).

2. 2

   Season the short ribs generously with salt, pepper, garlic powder, onion powder, and oregano.

3. 3

   In a large Dutch oven or oven-safe pot, heat the black truffle oil over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove the ribs and set aside.

4. 4

   In the same pot, add the sliced shallots, roughly chopped celery, and 8 oz of sliced mushrooms. Sauté until the vegetables begin to soften and brown.

5. 5

   Deglaze the pot with 1 cup of white wine, scraping up the browned bits from the bottom. Let the wine reduce by half.

6. 6

   Return the short ribs to the pot. Add the beef stock, rosemary sprigs, thyme, and the whole head of garlic (halved crosswise). Stir in the beef bouillon if using.

7. 7

   Cover the pot and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.

8. 8

   Once the ribs are done, remove them from the liquid and shred the meat, discarding the bones and excess fat. Strain the braising liquid and reserve a small amount for the sauce if desired.

9. 9

   Boil a large pot of salted water and cook the rigatoni according to package instructions until al dente.

10. 10

    To make the white cream sauce, melt 1/4 cup of butter in a large skillet over medium heat. Add the chopped shallot, minced garlic, and 1/3 cup sliced mushrooms. Sauté until fragrant.

11. 11

    Pour in 1/2 cup of white wine and let it simmer for 2 minutes. Stir in the heavy cream, garlic powder, onion powder, oregano, and red chili flakes.

12. 12

    Bring the sauce to a gentle simmer, then stir in the shredded Parmesan cheese and the remaining 1/4 cup of butter. Whisk until the cheese is melted and the sauce has thickened.

13. 13

    Add the cooked rigatoni and the shredded short ribs to the cream sauce. Toss well to coat everything evenly. Season with additional salt and pepper to taste.

14. 14

    Serve immediately, garnished with extra Parmesan or fresh herbs if desired.

Notes

The source lists 1/4 cup butter twice in the cream sauce section; this is interpreted as a total of 1/2 cup butter used to build the sauce and finish it for richness. For the short ribs, a mix of boneless and bone-in provides the best flavor and texture.

Nutrition per serving

• main
• dinner
• braised
• short ribs
• pasta
• rigatoni
• comfort food
• white wine