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white pan with mac and cheese topped with short ribs with a side salad of greens and cherry tomatoes

Short Rib Mac & Cheese with Salad

braised beef short ribs, pasta, cheese, breadcrumb

STARS

First, slow-cook short ribs until they're meltingly tender. Then shred the meat and stir into creamy mac and cheese made with béchamel (that's French for fancy cheese sauce) and a touch of chicken stock. Add nutty gruyère cheese and a bit of parmesan for a touch of saltiness. Top it off with herbed bread crumbs, and all we can say is Oh my, my, my!
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  1 hour and 40 minutes
Active Time:  20 minutes
Ingredients

Short Ribs

  • 4 (8-ounce) bone-in short ribs
  • Salt and pepper
  • 4 carrots, diced
  • 1 yellow onion, diced
  • 2 tablespoon fresh rosemary leaves
  • 1 tablespoon fresh thyme leaves
  • 2 bay leaves
  • 2 tablespoon canned tomato paste
  • 4 cups water
  • 1 cup red wine
  • 2 beef bouillon cubes

Mac and Cheese

  • 8 ounces cavatappi pasta
  • 1 cup store-bought or homemade bechamel sauce
  • 1 cup whole milk
  • 1/2 cup vegetable stock
  • ½ teaspoon black pepper, to taste
  • ½ cup grated gruyere
  • 1/4 cup grated parmesan
  • 1 tablespoon thyme leaves
  • 1/2 cup herbed breadcrumbs
Directions
1
Preheat the oven to 350°F. 
2
Season the short ribs with salt and pepper. Heat a skillet over high heat and sear the short ribs, turning to brown all sides. Transfer to a plate.
3
Place the carrots, onions, rosemary, thyme, and bay leaf in a braising dish. Place the seared short ribs on top, and add the tomato paste, water, wine, and bouillon cubes, stirring to dissolve the tomato paste. 
4
Braise for about 90 minutes, until the meat yields no resistance when a skewer is inserted. 
5
In a saucepan over medium heat, combine the bechamel, milk, stock and pepper. Bring to a boil, stirring constantly. Turn off the heat and fold in the cheeses and thyme, stirring until melted and smooth. 
6
Boil a large pot of salted water for the pasta. Add the pasta, stirring to prevent clumps. Cook to al dente, according to package instructions, strain and return to the pot, drizzled with oil to prevent sticking. 
7
In a baking dish, combine the pasta and cheese sauce. Top with breadcrumbs and bake for 10-15 minutes, until golden on top and melty. 
8
Top the mac and cheese with pulled short ribs to serve.

Short Rib Mac & Cheese with Salad

braised beef short ribs, pasta, cheese, breadcrumb

STARS

First, slow-cook short ribs until they're meltingly tender. Then shred the meat and stir into creamy mac and cheese made with béchamel (that's French for fancy cheese sauce) and a touch of chicken stock. Add nutty gruyère cheese and a bit of parmesan for a touch of saltiness. Top it off with herbed bread crumbs, and all we can say is Oh my, my, my!
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  1 hour and 40 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Short Ribs

  • 4 (8-ounce) bone-in short ribs
  • Salt and pepper
  • 4 carrots, diced
  • 1 yellow onion, diced
  • 2 tablespoon fresh rosemary leaves
  • 1 tablespoon fresh thyme leaves
  • 2 bay leaves
  • 2 tablespoon canned tomato paste
  • 4 cups water
  • 1 cup red wine
  • 2 beef bouillon cubes

Mac and Cheese

  • 8 ounces cavatappi pasta
  • 1 cup store-bought or homemade bechamel sauce
  • 1 cup whole milk
  • 1/2 cup vegetable stock
  • ½ teaspoon black pepper, to taste
  • ½ cup grated gruyere
  • 1/4 cup grated parmesan
  • 1 tablespoon thyme leaves
  • 1/2 cup herbed breadcrumbs

Directions

1
Preheat the oven to 350°F. 
2
Season the short ribs with salt and pepper. Heat a skillet over high heat and sear the short ribs, turning to brown all sides. Transfer to a plate.
3
Place the carrots, onions, rosemary, thyme, and bay leaf in a braising dish. Place the seared short ribs on top, and add the tomato paste, water, wine, and bouillon cubes, stirring to dissolve the tomato paste. 
4
Braise for about 90 minutes, until the meat yields no resistance when a skewer is inserted. 
5
In a saucepan over medium heat, combine the bechamel, milk, stock and pepper. Bring to a boil, stirring constantly. Turn off the heat and fold in the cheeses and thyme, stirring until melted and smooth. 
6
Boil a large pot of salted water for the pasta. Add the pasta, stirring to prevent clumps. Cook to al dente, according to package instructions, strain and return to the pot, drizzled with oil to prevent sticking. 
7
In a baking dish, combine the pasta and cheese sauce. Top with breadcrumbs and bake for 10-15 minutes, until golden on top and melty. 
8
Top the mac and cheese with pulled short ribs to serve.
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