Boneless Short Ribs Recipe
house braised short ribs over mac & cheese
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Ingredients
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Short Ribs & Braising Liquid
Mac & Cheese
Finishing & Garnish
Method
Short Ribs & Braising Liquid
- 1
Prep and Season
Pat the boneless short ribs dry with paper towels. Season evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust each piece with the 3 tbsp all-purpose flour, shaking off excess.
- 2
Sear the Ribs
Heat 2 tbsp vegetable oil and 1 tbsp unsalted butter in a large Dutch oven or heavy ovenproof pot over medium-high heat until shimmering. Add short ribs in a single layer (work in batches if needed) and sear 3–4 minutes per side until deeply browned. Transfer seared ribs to a plate and set aside.
- 3
Sweat the Aromatics
Reduce heat to medium. Add the diced onion, carrots and celery to the pot and cook 6–8 minutes, stirring occasionally, until softened and beginning to brown. Add the minced garlic and cook 30–45 seconds until fragrant. Stir in 2 tbsp tomato paste and cook 1–2 minutes to caramelize.
- 4
Deglaze and Build the Braise
Pour in 1 cup dry red wine to deglaze, scraping up browned bits from the pot. Simmer the wine 3–4 minutes to reduce slightly. Add 3 cups beef stock, 1 tbsp Worcestershire sauce, the bay leaves, 3 thyme sprigs and 1 rosemary sprig. If the sauce tastes very sharp, stir in 1 tsp brown sugar.
- 5
Braise
Return the seared short ribs to the pot, nestling them into the liquid so they are mostly submerged. Bring to a low simmer on the stovetop, then cover and transfer to a 325°F (160°C) oven. Braise until very tender, about 2 to 2 1/2 hours. Alternatively, maintain a low simmer on the stovetop, checking occasionally.
- 6
Finish the Sauce
When ribs are fall-apart tender, remove the pot from oven. Transfer short ribs to a plate and tent with foil. Strain the braising liquid into a saucepan, pressing on solids to extract flavor, then discard solids and herbs. Skim fat from the surface (or refrigerate briefly to solidify fat and remove). Bring the liquid to a simmer and reduce until slightly thickened, about 8–12 minutes, until you have about 1/2 to 1 cup of flavorful sauce. Adjust seasoning with salt and pepper to taste.
Mac & Cheese
- 7
Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add 12 oz elbow macaroni and cook until just shy of al dente (about 1 minute less than package directions). Reserve 1/2 cup pasta cooking water, then drain and set aside.
- 8
Make the Béchamel
In a medium saucepan over medium heat, melt 3 tbsp unsalted butter. Whisk in 3 tbsp flour and cook, whisking, for 1–2 minutes to form a roux (do not let it brown). Gradually whisk in 2 cups whole milk and 1 cup heavy cream until smooth. Bring to a gentle simmer, whisking frequently, and cook until slightly thickened, about 4–6 minutes.
- 9
Finish the Cheese Sauce
Remove the béchamel from heat. Whisk in 1 tsp Dijon mustard, a pinch of freshly grated nutmeg, 1 tsp kosher salt and 1/2 tsp black pepper. Stir in 2 cups shredded sharp cheddar and 1 cup shredded Gruyère until melted and smooth. If sauce is too thick, thin with reserved pasta water by tablespoons until desired consistency is reached.
- 10
Combine and (Optional) Crisp
Fold the drained pasta into the cheese sauce until evenly coated. If you want a crisp topping, preheat broiler. Toss 1/2 cup panko breadcrumbs with 1 tsp olive oil and a pinch of salt; sprinkle on top of mac & cheese and place under broiler 1–2 minutes until golden (watch carefully).
Finishing & Plating
- 11
Assemble
Spoon a generous portion of warm mac & cheese onto each plate or into a shallow bowl (about 1 to 1 1/2 cups per serving). Place 1/2 lb of braised short ribs (approx. 2 short ribs per 2 people; adjust if serving size differs) over the mac & cheese.
- 12
Sauce & Garnish
Drizzle 2–3 tbsp of the reduced braising sauce over the short ribs and mac & cheese. Finish with a sprinkle of chopped fresh parsley. Serve immediately.
