Description
This Short Rib Beecher’s Mac and Cheese is a decadent, rich dish that combines tender braised short ribs with creamy Beecher’s Handmade Cheese mac and cheese. The deep flavors of the beef meld perfectly with the smooth, melty cheese, creating a comfort food experience that’s hard to beat! 🧀🍖 #MacAndCheese #ShortRibs #ComfortFood #CheeseLovers #BraisedBeef
Ingredients
Scale
- 2 lbs beef short ribs
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup red wine (optional)
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 lb elbow macaroni
- 4 cups Beecher’s Handmade Cheese (or your favorite sharp cheddar), shredded
- 2 cups whole milk
- 1/2 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Fresh parsley, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Heat olive oil in a large ovenproof pot or Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then sear them in the pot until browned on all sides, about 5-7 minutes. Remove the ribs and set aside.
- In the same pot, add the chopped onion and garlic, sautéing until softened, about 3 minutes. Stir in the tomato paste and cook for 1-2 minutes, then deglaze the pot with red wine (if using), scraping up any browned bits from the bottom of the pot.
- Add the beef broth, dried thyme, and the seared short ribs back to the pot. Bring to a simmer, then cover and transfer the pot to the oven. Braise for 2-2.5 hours or until the short ribs are tender and easily pull apart.
- While the ribs are braising, cook the elbow macaroni according to package directions. Drain and set aside.
- Once the ribs are done, remove them from the pot and shred the meat. Discard the bones. Strain the cooking liquid to remove any solids, and set the liquid aside.
- In a separate pot, melt butter over medium heat. Add the flour and whisk to form a roux. Gradually whisk in the milk and heavy cream. Stir in the garlic powder, onion powder, and shredded Beecher’s cheese, stirring until the cheese is completely melted and the sauce is smooth.
- Combine the cooked macaroni, shredded short rib meat, and cheese sauce in a large mixing bowl, stirring to combine. Add a bit of the reserved braising liquid to thin the sauce, if needed, and adjust seasoning with salt and pepper.
- Transfer the mac and cheese mixture to a baking dish, top with additional cheese if desired, and bake at 375°F (190°C) for 15-20 minutes or until bubbly and golden on top.
- Garnish with fresh parsley and serve hot. Enjoy the ultimate comfort food experience!
Notes
- If you prefer not to use wine, you can substitute additional beef broth or a splash of balsamic vinegar for depth of flavor.
- This dish can be made ahead of time and baked just before serving.
- For a crunchier topping, sprinkle breadcrumbs on top before baking.
- Prep Time: 15 minutes
- Cook Time: 2.5 hours (for braising), 30 minutes (for assembling and baking)
- Category: Main Course
- Method: Braising, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg