Bbq Braised Short Ribs with Creamy Mac & Cheese

Ingredients

• 2 lb beef short ribs (patted dry)
• 1 yellow onion (medium, sliced)
• 3 cup beef stock
• 0.75 cup bbq sauce (plus 1 tbsp for broiling)
• 0.33 cup brown sugar
• 2 tbsp ketchup
• 2 tbsp Worcestershire sauce
• 1 tbsp mustard
• 2 tsp liquid smoke
• 2 tsp garlic powder (plus extra for seasoning ribs)
• 2 tsp brown sugar bourbon seasoning (or bbq rub)
• 1 tsp salt (plus more to taste)
• 0.5 tsp black pepper (plus more to taste)
• 2 bay leaves
• mustard powder (for seasoning ribs)
• olive oil (for searing)
• 12 oz macaroni noodles
• 1 lb Colby jack cheese (shredded, divided)
• 0.5 lb medium sharp cheddar (shredded, divided)
• 0.5 lb mozzarella cheese (shredded, divided)
• 12 oz evaporated milk
• 2 cup heavy cream
• 3 tbsp butter
• 3 tbsp flour
• 1 tsp smoked paprika
• 1 tsp garlic powder (for mac)
• 1 tsp chicken bouillon powder

Steps

1. 1

   Preheat your oven to 325°F (163°C).

2. 2

   Pat the beef short ribs dry with paper towels. Season them generously on all sides with salt, black pepper, brown sugar bourbon seasoning (or bbq rub), garlic powder, and mustard powder.

3. 3

   In a large Dutch oven, heat a drizzle of olive oil over medium-high heat. Sear the ribs on all sides until they are golden brown and a crust has formed. Remove the ribs from the pot and set them aside.

4. 4

   In the same pot, add the sliced yellow onion and sauté until softened and translucent.

5. 5

   Deglaze the pot by adding the braising liquid components: beef stock, 3/4 cup bbq sauce, Worcestershire sauce, brown sugar, liquid smoke, ketchup, and mustard. Use a wooden spoon to scrape up the browned bits (fond) from the bottom of the pot.

6. 6

   Return the seared ribs to the pot. Add the same seasonings used for the dry rub (about 1 tsp each or to taste) and add the 2 bay leaves.

7. 7

   Cover the Dutch oven with a tight-fitting lid and place it in the preheated oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender and pulling away from the bone.

8. 8

   Once the ribs are done, remove them from the pot and place them onto a baking pan. Brush with an additional tablespoon of bbq sauce and broil for about 2 minutes to caramelize the sauce.

9. 9

   While the ribs are braising, cook the macaroni noodles in boiling salted water until just shy of al dente. Drain and set aside.

10. 10

    In a large saucepan over medium heat, melt 3 tbsp of butter. Whisk in 3 tbsp of flour to form a roux and cook for 1–2 minutes to remove the raw flour taste.

11. 11

    Slowly whisk in the evaporated milk until the mixture is smooth and has thickened. Add the heavy cream and mix until fully combined.

12. 12

    Stir in the shredded Colby jack, sharp cheddar, and mozzarella cheeses, reserving a portion for the top. Stir until the cheese is completely melted and the sauce is smooth.

13. 13

    Season the cheese sauce with 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp chicken bouillon powder, and salt and pepper to taste.

14. 14

    Toss the cooked pasta with the cheese sauce until well coated, then transfer the mixture to a greased baking dish.

15. 15

    Top the macaroni with the reserved shredded cheese.

16. 16

    Bake the mac and cheese at 350°F (180°C) for 20–25 minutes, until the top is golden and the sauce is bubbly.

Notes

If you don't have brown sugar bourbon seasoning, a standard BBQ dry rub works well. Ensure the Dutch oven lid is tight to prevent the braising liquid from evaporating too quickly.

Nutrition per serving

• main
• dinner
• short ribs
• mac and cheese
• baked
• braised
• comfort food