Description

This indulgent Short Rib Beecher’s Mac and Cheese combines tender, slow-braised beef short ribs with a rich, creamy cheese sauce made from Beecher’s Handmade Cheese. The elbow macaroni is enveloped in a smooth cheddar cheese sauce enhanced with aromatic garlic and onion powders, then baked to bubbly perfection for a decadent comfort food experience.

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

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

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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 until browned on all sides, about 5-7 minutes. Remove the ribs and set aside.
Sauté Aromatics: In the same pot, add the chopped onion and garlic and sauté until softened, about 3 minutes. Stir in the tomato paste and cook for 1-2 minutes. Deglaze the pot with red wine (if using), scraping up any browned bits from the bottom.
Braise Short Ribs: Add beef broth, dried thyme, and the seared short ribs back to the pot. Bring to a simmer, then cover and transfer to the oven. Braise for 2 to 2.5 hours until ribs are tender and easily pull apart.
Cook Pasta: While ribs are braising, cook elbow macaroni according to package directions. Drain and set aside.
Shred Meat and Reserve Liquid: Remove ribs from pot, shred the meat, and discard bones. Strain cooking liquid and set aside.
Make Cheese Sauce: In a separate pot, melt butter over medium heat. Add flour and whisk to form a roux. Gradually whisk in milk and heavy cream. Stir in garlic powder, onion powder, and shredded Beecher’s cheese until melted and smooth.
Combine Ingredients: In a large bowl, mix cooked macaroni, shredded short rib meat, and cheese sauce. Add some reserved braising liquid if sauce needs thinning. Adjust seasoning with salt and pepper.
Bake: Transfer the mac and cheese mixture to a baking dish. Top with extra cheese if desired. Bake at 375°F (190°C) for 15-20 minutes until bubbly and golden on top.
Garnish and Serve: Garnish with fresh parsley and serve hot for a luxurious comfort meal.

Notes

Red wine is optional; you can substitute with extra beef broth if preferred.
Beecher’s Handmade Cheese can be replaced with any sharp cheddar cheese.
Make sure to strain the braising liquid well to avoid any unwanted solids in the sauce.
For a richer sauce, you can add more heavy cream or cheese according to taste.
Leftovers can be refrigerated and reheated; add a splash of milk to loosen the sauce if it thickens too much.