braised beef short ribs, pasta, cheese, breadcrumb
Available on 10/22/2016
First, we slow-cook short ribs overnight until they are meltingly tender. We then shread the meat and stir into a creamy mac and cheese made with béchamel (that's French for fancy cheese sauce) and a touch of chicken stock. The mac and cheese is mixed with nutty Gruyère cheese and a bit of Parmesan for a touch of saltiness. All this topped with some herbed bread crumbs, and all we can say is Oh my, my, my!
Beef short ribs
Chicken stock (Filtered Water, Onion, Carrot, Celery, Parsley, Thyme, Bay Leaf, Black Peppercorn)
Panko bread crumbs
Servings Per Container: 1.0
Amount Per Serving*
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.