Description
Tender, fall-off-the-bone braised short ribs served over creamy, sharp cheddar mac and cheese. This dish brings together the richness of slow-cooked beef with the comforting creaminess of classic macaroni for the ultimate soul-warming meal.
Ingredients
Scale
- 2 pounds beef short ribs, bone-in
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 3 cups beef broth
- 2 bay leaves
- 5 sprigs fresh thyme
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 3 cups sharp cheddar cheese, shredded
Instructions
- Preheat oven to 325°F and heat a Dutch oven over medium-high heat.
- Season short ribs with salt and pepper, then sear on all sides until browned. Remove and set aside.
- Sauté onions and garlic in the same pot until softened. Stir in tomato paste and cook for another minute.
- Return ribs to the pot and add beef broth, thyme, and bay leaves. Cover and transfer to the oven. Braise for 2.5 to 3 hours until tender.
- Meanwhile, cook macaroni to al dente and drain.
- In a saucepan, melt butter and whisk in flour to make a roux. Gradually add milk, whisking until smooth and thickened.
- Stir in shredded cheese until melted and creamy. Shred braised beef and stir into the cheese sauce.
- Combine cheese sauce and macaroni, mixing well until fully coated. Serve warm.
Notes
- Use freshly shredded cheese for the smoothest, creamiest sauce.
- Reserve pasta water to adjust sauce consistency if needed.
- Braise the short ribs a day ahead for even deeper flavor.
- Add a breadcrumb topping and bake for a crispy finish.
Nutrition
- Serving Size: 1 bowl
- Calories: 685
- Sugar: 7g
- Sodium: 780mg
- Fat: 42g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 135mg
Keywords: braised short ribs, mac and cheese, comfort food, beef mac, cheesy pasta, slow cooked, dinner recipe, one pot meal