Decadent Short Rib Mac and Cheese

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Decadent Short Rib Mac and Cheese

Indulge in the ultimate comfort food experience with this Decadent Short Rib Mac and Cheese. Imagine tender, slow-cooked short ribs that melt in your mouth, lovingly nestled among creamy, rich Gruyère and sharp cheddar cheeses. This luxurious twist on the classic macaroni and cheese combines the hearty depth of braised short ribs with the nostalgic warmth of a family favorite, making it perfect for cozy gatherings or special occasions. With roots tracing back to the hearty meals of Italian-American cuisine, this dish transforms humble ingredients into a culinary masterpiece that will have everyone coming back for seconds.

Servings: 6-8

Ingredients

  • Boneless short ribs (2 pounds)
  • Salt (to taste)
  • Black pepper (to taste)
  • Olive oil (2 tablespoons)
  • Onion, diced (1 large)
  • Garlic, minced (4 cloves)
  • Red wine (1 cup)
  • Beef broth (2 cups)
  • Macaroni (1 pound)
  • Butter (4 tablespoons)
  • All-purpose flour (1/4 cup)
  • Milk (3 cups)
  • Gruyère cheese, shredded (2 cups)
  • Cheddar cheese, shredded (2 cups)

Instructions

  1. Season the boneless short ribs generously with salt and black pepper on all sides.
  2. In a large pot, heat the olive oil over medium-high heat. Add the short ribs and brown them on all sides, about 4-5 minutes. Once browned, remove them from the pot and set aside.
  3. In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
  4. Pour in the red wine, scraping the bottom of the pot to deglaze and lift any browned bits. Return the short ribs to the pot and add the beef broth.
  5. Bring the mixture to a simmer, cover, and reduce the heat to low. Cook for 2-3 hours, or until the short ribs are tender and easily shredded with a fork.
  6. While the short ribs are cooking, prepare the macaroni according to the package instructions. Drain and set aside.
  7. Once the short ribs are done, remove them from the pot and shred the meat using two forks. Discard any excess fat and return the shredded meat to the pot with the remaining cooking liquid.
  8. In a separate large saucepan, melt the butter over medium heat. Add the flour, whisking continuously for 1-2 minutes to create a roux.
  9. Slowly whisk in the milk, ensuring there are no lumps. Continue to cook, stirring frequently, until the sauce thickens and bubbles softly, about 5-7 minutes.
  10. Remove the saucepan from heat and stir in the shredded Gruyère and cheddar cheeses until melted and smooth.
  11. Combine the cooked macaroni with the shredded short ribs in the pot, then pour the cheese sauce over the top. Mix until everything is well coated.
  12. Serve hot, garnished with extra cheese or fresh herbs if desired.

Dietary Information

Servings: 6-8 • Dish Type: Main Course • Prep Time: 30 minutes • Cook Time: 3 hours • Calories: 650 • Fat: 35g • Carbs: 55g • Protein: 40g • Sodium: 800mg • Sugar: 5g