Go Back
truffle rigatoni

Short Rib Rigatoni with White Wine Truffle Cream Sauce

Tender, fall-apart braised short ribs tossed with rigatoni in a rich white wine truffle cream sauce. Cozy, indulgent, and restaurant-worthy at home.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Servings 4 servings

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.