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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
Short Rib Mac & Cheese
...in your mind.
Short Rib Mac & Cheese

Short Rib Mac & Cheese

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

  1. Turn pressure cooker to sauté
  2. 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
  3. Leave about a tablespoon or so of oil in the pot, and add the onion
  4. Cook until beginning to soften, about 5 minutes
  5. Add the garlic and tomato paste; cook, stirring well to mix in, about 1 minute more
  6. Add about ½ cup of the broth, scraping up the bits on the bottom
  7. Then add in the rest of broth and remaining ingredients
  8. Seal, set to high pressure and cook 50 minutes, then let the steam release on its own
  9. Carefully remove the short ribs to a plate and keep warm
  10. Strain out the liquid into a fat separator if you have one, if not - then into a bowl
  11. 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
  12. Let simmer 10-15 minutes, then stir the cornstarch into the water, and add about half to the pot
  13. Stir a couple minutes until it thickens, add the rest if you’d like it thicker

The Mac

  1. Cook the pasta about a minute less than the package says, then drain and set aside
  2. Put the butter in a large sauce pan over medium heat, and when melted sprinkle the flour over the top
  3. Stir well to combine, it’ll be like sand
  4. Start whisking in the milk, a little at a time and making sure to get it relatively smooth after each addition
  5. 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.
  6. Slowly add the cheeses, a little at a time, making sure it’s smooth before adding more
  7. Add garlic powder, mustard and salt & pepper - stir well and add the drained mac
  8. Mix well to combine - and if you want to eat it now, go ahead cuz it’ll be great. Or
  9. Melt the butter in a small pan, then stir in the panko and mix until well coated
  10. Put some mac in your serving dish, top with the buttery panko and bake in a 350 oven until slightly browned and crispy
  11. Top with the short rib, and away you go!
Short Rib Mac & Cheese

Short Rib Mac & Cheese

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

  1. Turn pressure cooker to sauté
  2. 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
  3. Leave about a tablespoon or so of oil in the pot, and add the onion
  4. Cook until beginning to soften, about 5 minutes
  5. Add the garlic and tomato paste; cook, stirring well to mix in, about 1 minute more
  6. Add about ½ cup of the broth, scraping up the bits on the bottom
  7. Then add in the rest of broth and remaining ingredients
  8. Seal, set to high pressure and cook 50 minutes, then let the steam release on its own
  9. Carefully remove the short ribs to a plate and keep warm
  10. Strain out the liquid into a fat separator if you have one, if not - then into a bowl
  11. 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
  12. Let simmer 10-15 minutes, then stir the cornstarch into the water, and add about half to the pot
  13. Stir a couple minutes until it thickens, add the rest if you’d like it thicker

The Mac

  1. Cook the pasta about a minute less than the package says, then drain and set aside
  2. Put the butter in a large sauce pan over medium heat, and when melted sprinkle the flour over the top
  3. Stir well to combine, it’ll be like sand
  4. Start whisking in the milk, a little at a time and making sure to get it relatively smooth after each addition
  5. 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.
  6. Slowly add the cheeses, a little at a time, making sure it’s smooth before adding more
  7. Add garlic powder, mustard and salt & pepper - stir well and add the drained mac
  8. Mix well to combine - and if you want to eat it now, go ahead cuz it’ll be great. Or
  9. Melt the butter in a small pan, then stir in the panko and mix until well coated
  10. Put some mac in your serving dish, top with the buttery panko and bake in a 350 oven until slightly browned and crispy
  11. Top with the short rib, and away you go!