Description
Indulge in the ultimate comfort food with this Short Rib Beecher’s Mac and Cheese recipe. Tender, slow-braised beef short ribs are combined with creamy, sharp Beecher’s Handmade Cheese sauce and elbow macaroni, then baked to golden perfection. Rich, savory, and deeply flavorful, this mac and cheese takes a classic dish to gourmet heights, perfect for family dinners or special occasions.
Ingredients
Scale
Short Ribs and Braise
- 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
Macaroni and Cheese
- 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 Short Ribs: 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 over the stove, 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 until al dente. Drain and set aside.
- Shred Short Ribs 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 for later use.
- Make Cheese Sauce: In a separate pot, melt butter over medium heat. Add the flour and whisk continuously to form a roux, cooking for 1-2 minutes. Gradually whisk in the whole milk and heavy cream until smooth. Stir in the garlic powder, onion powder, and shredded Beecher’s cheese, cooking until the cheese is fully melted and the sauce is creamy.
- Combine Ingredients: In a large mixing bowl, combine the cooked macaroni, shredded short rib meat, and cheese sauce, stirring to mix evenly. Add some reserved braising liquid to thin the sauce if needed. Adjust seasoning with salt and pepper to taste.
- Bake the Mac and Cheese: Transfer the mac and cheese mixture to a baking dish. Optionally, top with extra shredded cheese. Bake at 375°F (190°C) for 15-20 minutes or until the top is bubbly and golden brown.
- Garnish and Serve: Remove from the oven, garnish with fresh parsley, and serve hot for a rich, comforting meal.
Notes
- Red wine is optional but adds depth to the braising liquid.
- If Beecher’s Handmade Cheese is unavailable, use a sharp cheddar with similar flavor.
- You can prepare the short ribs a day ahead to save time, then assemble and bake before serving.
- For a thinner cheese sauce, add additional reserved braising liquid a tablespoon at a time.
- Ensure short ribs are cooked low and slow to achieve tender, shreddable meat.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently.
