Braised Short Ribs Over Mac & Cheese

Ingredients

• 2 lb beef short ribs
• 1 onion
• 3 celery sticks
• 2 carrots (whole)
• 7 cloves garlic (6-8 cloves)
• 0.5 can tomato paste (6 oz can size assumed)
• 0.5 tbsp Better Than Bouillon beef paste
• 0.75 cup red wine (1/2-1 cup)
• beef stock (enough to cover ribs)
• 0.5 tbsp dried thyme
• 0.5 tbsp oregano
• 1 tsp ground sage
• salt (desired amount for ribs)
• pepper (desired amount for ribs)
• 8 oz elbow noodles
• 8 oz Colby jack cheese (shredded)
• 8 oz mild cheddar cheese (shredded)
• 8 oz smoked Gouda cheese (shredded)
• 4 tbsp butter
• 2 tbsp flour
• 4 cloves fresh garlic (minced)
• 0.5 cup heavy cream
• 1 cup whole milk
• 1 tbsp cream cheese (optional)
• 0.5 tbsp garlic powder
• 0.5 tbsp onion powder
• 0.5 tbsp complete seasoning
• 1 tsp smoked paprika
• 1 tsp salt
• 1 tsp cracked pepper

Steps

1. 1

   Season the beef short ribs generously with salt and pepper on all sides.

2. 2

   In a large heavy-bottomed pot or Dutch oven, sear the short ribs over medium-high heat until browned on all sides. Remove the ribs and set aside.

3. 3

   Roughly chop the onion, celery, and carrots. Add them to the pot and sauté until they begin to soften.

4. 4

   Add 6-8 cloves of garlic and the tomato paste. Stir and cook for 1-2 minutes until the paste darkens slightly.

5. 5

   Deglaze the pot with the red wine, scraping up the browned bits from the bottom. Add the Better Than Bouillon beef paste, dried thyme, oregano, and ground sage.

6. 6

   Return the short ribs to the pot. Pour in enough beef stock to almost cover the ribs.

7. 7

   Cover and simmer on low heat (or in a 325°F oven) for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.

8. 8

   While the ribs finish, boil the elbow noodles in salted water according to package directions until al dente. Drain and set aside.

9. 9

   In a separate saucepan, melt 4 tablespoons of butter. Whisk in 2 tablespoons of flour to create a roux and cook for 1 minute.

10. 10

    Add 4 cloves of minced fresh garlic and cook until fragrant. Slowly whisk in the heavy cream and whole milk until smooth.

11. 11

    Stir in the cream cheese (if using), garlic powder, onion powder, complete seasoning, smoked paprika, salt, and cracked pepper.

12. 12

    Gradually stir in the shredded Colby jack, mild cheddar, and smoked Gouda cheeses until melted and the sauce is creamy.

13. 13

    Fold the cooked elbow noodles into the cheese sauce until well coated.

14. 14

    Serve the tender braised short ribs over a generous portion of the mac and cheese, drizzling with some of the braising liquid if desired.

Notes

For the best results, shred your own cheese from blocks to ensure a smoother melt in the mac and cheese sauce.

Nutrition per serving

• main
• dinner
• comfort food
• braised
• beef
• pasta
• fall dinner
• slow-cooked