Short Rib Pasta in a Cream Sauce on a Monday? Maybe not, but definitely save this for the weekend! Enjoy! 🥂💗 Braised Short Ribs Season & Sear: Generously season short ribs with Kinder’s Prime Steak Seasoning. In a Dutch oven or heavy-bottomed pot, heat olive oil and truffle olive oil over medium-high heat. Sear ribs on all sides until browned, then remove and set aside. Build the Base: In the same pot, add shallots, garlic, and crushed red pepper. Sauté until fragrant. Add thyme and rosemary. Deglaze with white wine, scraping up browned bits. Braise: Return ribs to pot. Pour in beef broth and stir in truffle butter along with more thyme and rosemary. Cover and braise in a 350°F oven for about 4 hours, until the meat is fork-tender. Shred Meat: Remove ribs, discard bones, shred the meat, and set aside. Strain and reserve some of the braising liquid (optional) for extra depth in the sauce. Cream Sauce & Pasta Aromatic Base: In a large skillet, heat truffle olive oil. Add shallots, minced garlic, roasted garlic, thyme, and rosemary. Sauté until soft and fragrant. Deglaze: Pour in white wine and cook until reduced by about half. Make the Sauce: Stir in heavy cream. Season with Kinder’s Prime Steak and Tony’s Creole seasoning. Add a splash of reserved pasta water (or braising liquid) to adjust thickness. Toss in Parmesan slowly while stirring. Simmer gently until the sauce coats the back of a spoon. Combine: Cook pasta until al dente, reserving some pasta water. Toss pasta directly into the sauce . Add a splash of pasta water if needed to bring everything together. Serve: Plate with fresh parsley and optional Parmesan. @Kinder's Flavors @Tony Chachere #cocktails #dinnerideas #shortribs #shortribpasta #fyppp