If you are a true comfort food lover, the Short Rib Beecher’s Mac and Cheese Recipe is about to become your new go-to indulgence. Imagine tender, fall-apart short ribs mingling with creamy, sharp Beecher’s cheese sauce enveloping perfectly cooked elbow macaroni—this dish combines rich, meaty depth with the cheesy goodness that we all crave. It’s a feast for both the eyes and the taste buds, guaranteed to impress family and friends or simply elevate your cozy night in.
Ingredients You’ll Need
The magic of this dish lies in its approachable yet well-thought-out ingredients. Each component plays a vital role, from the hearty short ribs that provide deep flavor and melt-in-your-mouth texture to Beecher’s Handmade Cheese that brings sharp, tangy flair. Simple pantry staples tie it all together into a delicious masterpiece.
- Beef short ribs (2 lbs): The backbone of the dish, these ribs offer juicy, tender meat after slow braising.
- Olive oil (2 tablespoons): Helps sear the ribs to lock in flavor and create a beautiful crust.
- Onion, chopped (1): Adds sweetness and body to the braising liquid and overall dish.
- Garlic, minced (3 cloves): Essential for that aromatic, savory punch.
- Beef broth (1 cup): Offers a rich, meaty base for the short ribs’ braise.
- Red wine (1 cup, optional): Adds complexity and depth, brightening the sauce with subtle acidity.
- Tomato paste (1 tablespoon): Concentrated flavor and slight sweetness help balance richness.
- Dried thyme (1 teaspoon): Provides an earthy herb note that complements the beef perfectly.
- Salt and pepper: To season and enhance every ingredient’s natural flavors.
- Elbow macaroni (1 lb): Classic pasta shape traps cheese sauce for creamy bites.
- Beecher’s Handmade Cheese, shredded (4 cups): Sharp, handmade cheddar is the true star of the mac and cheese sauce.
- Whole milk (2 cups): Creates a smooth, luscious base for the cheese sauce.
- Heavy cream (1/2 cup): Adds indulgence and richness that’s essential in mac and cheese.
- Butter (2 tablespoons): Forms the foundation for the creamy roux that thickens the sauce.
- All-purpose flour (2 tablespoons): Works with butter to create the roux, ensuring a silky sauce.
- Garlic powder (1/2 teaspoon): Enhances the sauce’s savory depth without overpowering.
- Onion powder (1/2 teaspoon): Adds subtle sweetness and complexity to the cheese sauce.
- Fresh parsley: For a bright, fresh garnish that cuts through the richness.
How to Make Short Rib Beecher’s Mac and Cheese Recipe
Step 1: Sear the Short Ribs
Start by preheating 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 generously with salt and pepper, then sear them in the hot oil until they develop a beautiful brown crust all over, about 5 to 7 minutes. This step locks in the flavor and creates those caramelized bits that deepen the dish’s taste. When done, remove the ribs and set them aside.
Step 2: Build the Braising Base
In the same pot, toss in chopped onions and minced garlic. Sauté until they become soft and inviting, about 3 minutes. Mix in the tomato paste and let it cook for another 1 to 2 minutes to enhance its flavor. If you’re using red wine, now’s the moment to add it, deglazing the pot and scraping up those tasty browned bits stuck to the bottom. This is where the flavor complexity kicks in.
Step 3: Braise the Short Ribs
Pour in the beef broth and sprinkle the dried thyme into the pot. Nestle your seared short ribs back in, making sure they’re partially submerged. Bring everything to a gentle simmer, then cover and transfer the pot to your preheated oven. Let the ribs braise slowly for 2 to 2.5 hours until the meat is tender enough to shred with a fork. This slow cooking results in irresistibly soft, flavorful meat that’s perfect for the mac and cheese.
Step 4: Cook the Elbow Macaroni
While the ribs are working their magic in the oven, cook the elbow macaroni according to package directions until al dente. Drain it well and set it aside. It’s important to not overcook the pasta since it will go back into the oven later.
Step 5: Prepare the Short Rib Meat and Sauce Liquid
Once the ribs are tender, remove them from the pot and shred the meat, carefully discarding any bones. Strain the cooking liquid to remove solids and set this flavorful liquid aside; it’s a secret ingredient that adds depth and moisture back to the mac and cheese later.
Step 6: Make the Cheese Sauce
In a clean pot, melt butter over medium heat. Add flour and whisk continuously to create a smooth roux. Gradually pour in the milk and heavy cream, stirring constantly to keep the sauce velvety and lump-free. Sprinkle in garlic powder, onion powder, and the shredded Beecher’s cheese, stirring until the cheese melts completely and the sauce becomes irresistibly smooth and creamy.
Step 7: Combine and Bake
In a large mixing bowl, toss together the cooked macaroni, shredded short rib meat, and creamy cheese sauce. Add a splash of the reserved braising liquid if the mixture feels too thick—this keeps the dish wonderfully saucy. Adjust seasoning with salt and pepper to taste. Transfer the whole mixture into a baking dish and top with extra cheese if you like a crispy golden top. Bake at 375°F (190°C) for 15 to 20 minutes until bubbling and golden brown.
Step 8: Garnish and Enjoy
Once baked, sprinkle fresh parsley on top to add a pop of color and a hint of freshness. Serve this soul-satisfying Short Rib Beecher’s Mac and Cheese Recipe hot and watch it disappear from the table in no time.
How to Serve Short Rib Beecher’s Mac and Cheese Recipe
Garnishes
Fresh parsley is the classic garnish here, adding brightness and a hint of herbal freshness to balance the rich, cheesy, and meaty flavors. For a bit of extra crunch, toasted breadcrumbs or a sprinkle of smoked paprika bring interesting texture and subtle smoky notes.
Side Dishes
This decadent mac and cheese pairs beautifully with light and crisp sides. A simple green salad with lemon vinaigrette or roasted seasonal vegetables helps cut through the richness. For a heartier meal, try serving alongside garlic roasted broccoli or caramelized Brussels sprouts.
Creative Ways to Present
For a fun twist, serve individual portions in small cast-iron skillets or ramekins for that rustic, cozy feel. You can also layer the mac and cheese in a large glass casserole dish, sprinkling extra cheese and fresh herbs between layers to impress guests with a colorful, textured presentation.
Make Ahead and Storage
Storing Leftovers
Let your mac and cheese cool completely before transferring leftovers to an airtight container. Stored in the refrigerator, it will stay fresh for up to 3 to 4 days. The rich flavors often deepen after resting, making leftovers an unexpected treat.
Freezing
You can freeze this dish without a problem! Portion it into freezer-safe containers or wrap the baking dish tightly. It will keep well for up to 2 months. Thaw in the refrigerator overnight before reheating for best results.
Reheating
Reheat leftovers gently in a covered baking dish at 325°F (160°C) until warmed through, typically about 20 minutes. To maintain moisture, add a splash of milk or reserved braising liquid before reheating. You can also reheat individual portions in the microwave, stirring halfway through.
FAQs
Can I use different cheese if I don’t have Beecher’s?
Absolutely! While Beecher’s Handmade Cheese provides an especially sharp, tangy flavor, you can substitute with a good-quality sharp cheddar or a mix of sharp cheddar and Gruyère for a creamy, nutty twist.
Is the red wine necessary in the braise?
Red wine adds wonderful depth and acidity, but if you prefer to skip alcohol, simply increase the beef broth by the same amount. The dish will still be flavorful and tender.
How long does it take to cook the short ribs?
Braising the ribs low and slow for about 2 to 2.5 hours is key to achieving that melt-in-your-mouth texture that makes this recipe so special. Don’t rush this step!
Can I make this recipe ahead of time?
Yes! You can prepare the short ribs and cheese sauce in advance, refrigerate separately, then combine and bake just before serving. This makes dinner much less stressful.
What is the best pasta to use?
Elbow macaroni is traditional for mac and cheese because of its perfect size and shape to hold onto cheese sauce. However, small shells or cavatappi also work wonderfully if you want a slight change.
Final Thoughts
There is something undeniably special about the Short Rib Beecher’s Mac and Cheese Recipe that turns an already beloved comfort food into an unforgettable celebration of flavors and textures. Whether you serve it for a cozy family dinner or a special occasion, this dish is guaranteed to impress and comfort all at once. Don’t wait to try it—you’re in for a rich, cheesy, flavorful hug on a plate that will keep you coming back for more.
Print
Short Rib Beecher’s Mac and Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
Indulge in the ultimate comfort food with this Short Rib Beecher’s Mac and Cheese recipe. Tender, slow-braised beef short ribs meld beautifully with creamy, sharp Beecher’s Handmade Cheese sauce and perfectly cooked elbow macaroni. Finished off with a golden baked topping and fresh parsley garnish, this dish offers a rich and satisfying meal perfect for any cozy gathering.
Ingredients
Short Ribs and Braising
- 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
Pasta and Cheese Sauce
- 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
Garnish
- Fresh parsley, for garnish
Instructions
- Preheat and Sear: 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.
- Sauté Aromatics and Deglaze: 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.
- Braise Short Ribs: 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.
- Cook Macaroni: While the ribs are braising, cook the elbow macaroni according to package directions. Drain and set aside.
- Shred Meat and Strain Liquid: Once the ribs are done, remove them from the pot and shred the meat, discarding the bones. Strain the cooking liquid to remove any solids, and set the liquid aside.
- Make Cheese Sauce: 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 Ingredients: Combine the cooked macaroni, shredded short rib meat, and cheese sauce in a large mixing bowl, stirring to combine. Add some of the reserved braising liquid to thin the sauce if needed, and adjust seasoning with salt and pepper.
- Bake Mac and Cheese: 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 and Serve: Garnish with fresh parsley and serve hot for a comforting and delicious meal experience.
Notes
- Red wine is optional but adds depth to the braising liquid.
- You can substitute Beecher’s Handmade Cheese with any sharp cheddar for similar results.
- If you prefer a thicker cheese sauce, reduce the amount of braising liquid added when combining.
- For extra topping crunch, sprinkle breadcrumbs mixed with a little melted butter on top before baking.
- Leftovers reheat well in the oven or microwave but may need a splash of milk to loosen the sauce.
