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
Scale
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.
