If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
If this isn't one of the greatest combinations of all time, I don't know what is.
Ingredients
The Short Rib
3-4 pounds beef short ribs
1 teaspoon each Kosher salt & ground pepper
2 yellow onions, cut into wedges
4 garlic cloves, minced
1 tablespoon tomato paste
1 cup beef broth
2 teaspoons smoked paprika
1 teaspoons oregano
2 chipotle peppers, minced
1 cup beer
2 tablespoons cornstarch
3 tablespoons water
The Mac
1 pound of your favorite shaped pasta, though a tube or shell will hold the sauce better
2 tablespoons butter
2 tablespoons flour
2 cups whole milk
4 ounces shredded smoked white cheddar
4 ounces shredded smoked gouda
¼ cup cream cheese, cut into cubes
1 tablespoon garlic powder
1 tablespoon mustard powder
Kosher salt and coarse ground black pepper to pepper to taste
2 tablespoons butter
1/3 cup panko bread crumbs
Directions
The Short Rib
Turn pressure cooker to sauté
Season ribs with salt & pepper, add a couple tablespoon of oil to the pot and when almost smoking, brown the ribs on all sides evenly - in batches if necessary then remove
Leave about a tablespoon or so of oil in the pot, and add the onion
Cook until beginning to soften, about 5 minutes
Add the garlic and tomato paste; cook, stirring well to mix in, about 1 minute more
Add about ½ cup of the broth, scraping up the bits on the bottom
Then add in the rest of broth and remaining ingredients
Seal, set to high pressure and cook 50 minutes, then let the steam release on its own
Carefully remove the short ribs to a plate and keep warm
Strain out the liquid into a fat separator if you have one, if not - then into a bowl
Remove the fat from the top, and drizzle over the short rib. But if you want a thicker sauce, turn the cooker back to saute and add the liquid
Let simmer 10-15 minutes, then stir the cornstarch into the water, and add about half to the pot
Stir a couple minutes until it thickens, add the rest if you’d like it thicker
The Mac
Cook the pasta about a minute less than the package says, then drain and set aside
Put the butter in a large sauce pan over medium heat, and when melted sprinkle the flour over the top
Stir well to combine, it’ll be like sand
Start whisking in the milk, a little at a time and making sure to get it relatively smooth after each addition
Let simmer 3-4 minutes until it begins to thicken, then return just to a boil and reduce heat - cook until thickened, 3-5 minutes.
Slowly add the cheeses, a little at a time, making sure it’s smooth before adding more
Add garlic powder, mustard and salt & pepper - stir well and add the drained mac
Mix well to combine - and if you want to eat it now, go ahead cuz it’ll be great. Or
Melt the butter in a small pan, then stir in the panko and mix until well coated
Put some mac in your serving dish, top with the buttery panko and bake in a 350 oven until slightly browned and crispy
