White wine braised short ribs with a white mushroom cream sauce. This was actually so good! Full recipe below! Ingredients - 12 oz rigatoni pasta - 1 tsp black truffle oil (for short ribs) - 2 1/5 lbs short ribs boneless, and bone in - 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 - 1/2 tbsp better than beef bouillon (optional) - 2 tsp thyme - 2 tsp garlic powder - Salt and pepper to taste - 2 tsp oregano - 2 tsp onion powder White cream sauce - 2 1/3 cup heavy cream - 1/2 cup white wine - 1/4 cup butter - 1 shallot, chopped - 7 garlic cloves, minced - 1/3 cup mushrooms, sliced - 1 cup Parmesan cheese, freshly shredded - 1/4 cup butter - 2 tsp red chili flakes (optional) - 2 tsp garlic powder - 1 tsp onion powder - 1 tsp oregano - Salt and pepper to taste Instructions - - Preheat your oven to 350°F (177°C). Pat the short ribs dry and season generously with salt and black pepper. - Heat 1 tablespoon of oil in a large Dutch oven or ovenproof pot over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set them aside. - In the same pot, add another tablespoon of oil. Add the chopped shallots, and celery. Cook for 5 minutes until softened. Add mushrooms cook down until softened. - Deglaze pan with the white wine, scraping the bottom of the pot to release any browned bits. Allow the wine to reduce for about 5 minutes. Add beef broth and stir until well combined. - Return the short ribs to the pot. Add garlic head, rosemary, and thyme. Bring to a simmer, cover, and transfer to the oven. 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 - In a large pot on medium high bring salted water to a boil, add rigatoni and cook according to package directions. - Heat butter in a large skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and begin to brown. - Add the shallots cook until softened, add mushrooms cook for an additional 2-3 minutes. Add minced garlic and cook until fragrant - Pour in white wine, scraping up any browned bits from the bottom of the skillet. Let the wine reduce for 2-3 minutes. - Stir in the heavy cream and garlic paste from head of garlic from the braised liquid and mix until well combined. - Season with salt and pepper. Let it simmer for 5-7 minutes, stirring occasionally, until the sauce thickens and becomes creamy. Add Parmesan cheese and stir until combined. - Stir in thyme, red pepper flakes, garlic powder, and oregano and adjust seasoning to taste. Add shredded short ribs and reserve some for topping - Add rigatoni to sauce and mix until pasta is evenly coated. Plate and top with reseved shredded short ribs and serve! • • • #shortribs #braisedshortribs #DinnerIdeas #pasta #Recipe #fyp #cooking - @thesapor