Short Rib Rigatoni in a White Wine Truffle Cream Sauce
If there’s one ingredient we never hesitate to splurge on, it’s truffle. In our house, truffle is always a yes. Any time a restaurant offers the option to upcharge for parmesan truffle fries, we’re taking it—no hesitation. That love for truffle is exactly what inspired this short rib rigatoni with white wine truffle cream sauce, a dish that feels indulgent, cozy, and completely worth the time it takes to make.
The truffle oil used in this recipe is extra special to us. We bought the bottle while traveling through Italy two years ago, and somehow, with how potent truffle oil is, it lasted until now. A little truly goes a long way, and this was the recipe that finally used the last drop. I won’t lie, I was genuinely sad when it ran out—but I suppose that just means we need to book another trip to Italy. If you don’t have a bottle on hand, Truff also makes a really great truffle oil that’s easy to find and delivers that rich, earthy flavor beautifully.
Braised short ribs are another staple in our house, though they’re definitely a “day off” kind of meal. They take a few hours from start to finish, but the process itself isn’t labor intensive at all. Most of the magic happens while the short ribs slowly cook in the oven, becoming unbelievably tender and flavorful. It’s the kind of cooking that fills your house with the best smell and feels comforting before you even sit down to eat.
Once those fall-apart short ribs are paired with rigatoni and tossed in a silky white wine truffle cream sauce, the result is pure comfort with a touch of luxury. This is the kind of pasta that feels restaurant-worthy but still cozy enough to enjoy at home, ideally with a glass of wine and nowhere to be. Rich, savory, and deeply satisfying, this short rib rigatoni is a dish I know I’ll be making again—just as soon as we replace that truffle oil.
I’ll link an amazon listing for Truff black truffle oil HERE.
Short Rib Rigatoni with White Wine Truffle Cream Sauce
Ingredients
Short Ribs
- 2½-3 lbs bone-in short ribs
- salt & fresh cracked black pepper
- garlic powder
- olive oil
- 1-2 sprigs fresh rosemary
- 1-2 sprigs fresh thyme
- truffle oil
- 1 shallot sliced
- 4-5 cloves garlic smashed
- 3 cups beef broth
- 1 cup dry white wine
- 1 tsp Worcestershire sauce
Sauce
- 1-2 tsp truffle oil
- 1 tbsp butter
- 1 shallot diced
- 4 cloves garlic minced
- 1 cup dry white wine
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- fresh parsley
Pasta
- 1 lb rigatoni
- reserved pasta water
Instructions
- Prep the Short Ribs: Pat short ribs dry. Drizzle lightly with truffle oil and season generously with salt, pepper, and garlic powder.
- Sear: Heat olive oil in a large Dutch oven over medium-high heat. Add rosemary and saute until fragrant, remove. Sear short ribs on all sides until deeply browned, then remove and set aside.
- Build the Base: Lower heat to medium. Add shallot and sauté until softened, scraping up the browned bits. Add garlic and cook until fragrant, about 30 seconds.
- Deglaze & Braise: Pour in white wine and simmer 2–3 minutes. Add beef broth and Worcestershire sauce. Return short ribs to the pot. Add sprigs of thyme and rosemary.
- Slow Cook: Cover and transfer to a 350°F oven. Braise for 2½–3 hours, until the short ribs are fork-tender and falling off the bone.
- Shred the Meat: Remove short ribs, shred the meat, and discard bones. Skim excess fat from the sauce if desired.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve 1 cup pasta water before draining.
- Make the Sauce: In a large skillet, heat butter and truffle oil over medium heat. Add shallot and cook until softened. Add garlic and cook until fragrant, about 30 seconds.
- Deglaze & Reduce: Pour in white wine and simmer until reduced by about half.
- Finish the Sauce: Stir in heavy cream, Parmesan, and parsley. Simmer gently until smooth and slightly thickened.
- Combine: Add shredded short rib meat to the sauce. Toss in cooked rigatoni, adding reserved pasta water as needed to loosen.
- Serve: Plate pasta and top with reserved short rib meat, extra Parmesan, and freshly cracked black pepper.
Notes
- Truffle oil is potent, so start with a small amount and adjust to taste. You want the flavor to enhance the sauce, not overpower it.
- This dish is even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the fridge for up to 3 days.
- Freshly grated Parmesan melts best and gives the sauce a smoother texture than pre-shredded cheese.
another to die for pasta recipe, linked HERE