Short Rib Mac & Cheese Recipe

Season and sear

Preheat oven to 325°F (160°C). Pat short ribs dry and season all over with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Heat 2 tbs vegetable oil in a heavy ovenproof Dutch oven over medium-high heat until shimmering. Sear short ribs in batches, about 3–4 minutes per side, until deeply browned. Transfer seared ribs to a plate.

Build braising base

Reduce heat to medium. Add chopped onion, carrot, and celery to the pot and cook, stirring, until softened and beginning to brown, about 6–8 minutes. Add smashed garlic and 1 tbs tomato paste; cook 1–2 minutes, stirring, until tomato paste darkens slightly.

Deglaze and braise

Pour in 1 cup red wine to deglaze, scraping up brown bits from the bottom. Bring to a simmer and reduce the wine by about half (2–3 minutes). Return the short ribs to the pot. Add 3 cups beef stock, 3 thyme sprigs, and 1 bay leaf. Bring to a gentle simmer, then cover with a lid and transfer to the oven. Braise until very tender, 2.5–3 hours.

Shred and reserve

Remove pot from oven. Transfer short ribs to a cutting board and let cool slightly. Strain the braising liquid into a fat separator or fine sieve, reserving solids (onions/garlic) and liquid separately. When cool enough to handle, pull meat from bones with forks into large shreds and discard bones and excess fat. Reserve 1 cup of strained braising liquid for the jus and 1–1.5 cups of shredded meat for the mac; any extra meat can be held for plating.

Bring a large pot of water to a rolling boil and add 1 tbs salt. Add 1 pound elbow macaroni and cook until just shy of al dente (about 1 minute less than package instructions). Reserve 1 cup pasta cooking water, then drain pasta and set aside.

Make roux and dairy base

In a medium saucepan, melt 4 tbs unsalted butter over medium heat. Whisk in 1 tbs all-purpose flour and cook for 1–2 minutes, whisking, until the raw flour scent is gone but it has not browned.

Add milk and cream

Gradually whisk in 2 cups whole milk and 1 cup heavy cream. Continue to whisk and bring to a gentle simmer. Cook 4–5 minutes, stirring frequently, until slightly thickened.

Finish with cheeses

Lower heat to low. Whisk in cheeses in two additions: first the cheddar and Gruyère, then the fontina and Parmesan. Stir until fully melted and smooth. Add 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1/2 tsp freshly ground black pepper, 1/2 tsp salt, and a pinch of cayenne if using. If sauce seems too thick, whisk in up to 1/2 cup reserved pasta water or braising liquid, 1 tbs at a time, until desired consistency for coating pasta is reached.

Preheat broiler to medium-high (or oven to 400°F/200°C if baking). In a small bowl toss 1 cup panko with 2 tbs melted butter, 2 tbs chopped parsley, 1 tsp chopped thyme leaves, 1/2 tsp lemon zest, 1/4 tsp salt and 1/4 tsp black pepper until evenly coated. Spread breadcrumbs on a small baking sheet and broil or bake until golden and crisp, 2–4 minutes under broiler or 6–8 minutes at 400°F, stirring once. Watch closely to avoid burning. Remove and set aside.

While sauce is finishing, pour 1 cup reserved strained braising liquid into a small saucepan and simmer over medium-high until reduced by about one-third and slightly thickened, 6–8 minutes. Off heat, whisk in 1 tbs cold butter cubes to finish and emulsify. Season to taste with 1/4 tsp salt and 1/4 tsp black pepper. Keep warm.

Combine drained pasta with the four-cheese sauce in the large pot or a mixing bowl. Fold in about 1–1.5 cups shredded short rib meat so meat is evenly distributed. If sauce is too thick, loosen with reserved pasta water (1–2 tbs at a time) until sauce coats the pasta smoothly.

Transfer mac & cheese to an ovenproof baking dish (about 9x13 or similar shallow pan) or keep in the pot for plated portions. Sprinkle the herbed breadcrumbs evenly over the top. Place under a hot broiler for 2–4 minutes until the top is bubbling and breadcrumbs are golden (or bake at 400°F for 8–10 minutes).

Remove from oven. Spoon warm jus over portions or drizzle around plated mac & cheese for added richness. Garnish with chopped chives or parsley. Serve immediately.