Short Rib & Gouda Mac Recipe

Season and Brown

Pat short ribs dry. Rub with 1 tbs kosher salt and 1 tsp black pepper. Lightly dredge in 1/4 cup flour, shaking off excess. Heat 2 tbs vegetable oil in a heavy Dutch oven over medium-high heat. Brown ribs in batches, 3–4 minutes per side, until deeply caramelized. Remove and set aside.

Sauté Mirepoix & Aromatics

Reduce heat to medium. Add chopped onion, diced carrot and celery to the pot (about 1.5 cups total). Sauté 6–8 minutes until softened and beginning to brown. Add smashed garlic and 2 tbs tomato paste; cook 1–2 minutes, stirring, until tomato paste darkens slightly.

Deglaze & Braise

Pour in 1 cup red wine to deglaze, scraping up browned bits. Reduce wine by half (about 3–4 minutes). Return short ribs to pot, add 3 cups beef stock, 3 thyme sprigs and 1 bay leaf. Bring to a simmer, then cover and transfer to a 325°F (160°C) oven. Braise until meat is very tender and falling off the bone, 2.25–2.5 hours.

Shred & Reduce

Remove ribs and strain braising liquid into a saucepan. Reserve solids for flavor or discard. When ribs are cool enough, shred meat with two forks, discarding excess fat and bones. Simmer strained braising liquid over medium-high heat until reduced to about 1/2 cup (concentrated sauce). Season shredded meat with 1/2 tbs salt and fold in 1/4 cup of the reduced sauce to keep moist.

Cook Pasta

Bring a large pot of salted water to a rolling boil. Cook 1 lb pasta according to package instructions until just shy of al dente (about 1–2 minutes less than directed). Reserve 1 cup pasta cooking water, then drain pasta and set aside.

Sweat Peppers & Shallot

While pasta cooks, heat 1 tbs olive oil and 3 tbs unsalted butter in a large sauté pan over medium heat. Add sliced sweet peppers and minced shallot, sprinkle with 1 tsp salt and 1/2 tsp pepper. Cook 4–5 minutes until softened but still slightly bright. Remove from heat and keep warm.

Make Roux

In a medium saucepan, melt 4 tbs unsalted butter over medium heat. Whisk in 1/2 cup flour and cook 1.5–2 minutes, whisking constantly to eliminate raw flour taste but not allowing browning.

Add Milk & Cream

Gradually whisk in 3 cups whole milk and 1/2 cup heavy cream. Bring to a gentle simmer, whisking until sauce thickens and coats the back of a spoon, about 6–8 minutes. If sauce is too thick, whisk in reserved pasta water 1–2 tbs at a time to adjust consistency.

Finish with Cheese

Lower heat to low. Whisk in 2 cups shredded smoked gouda and 1 cup shredded sharp cheddar in batches until melted and smooth. Stir in 1 tsp Dijon, 1/2 tsp Worcestershire, 1/8 tsp nutmeg, 3/4 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. Keep sauce warm on lowest heat, stirring occasionally.

Combine Pasta, Veg & Sauce

In the large sauté pan (or a large mixing bowl), combine drained pasta, pepper/shallot mixture, and the cheese sauce. Toss gently to coat, adding reserved pasta water a few tablespoons at a time if needed to loosen the sauce. The mixture should be creamy and well-coated.

Fold in Short Rib

Fold in shredded short rib meat, making sure pieces are evenly distributed. If desired, warm shredded meat briefly in the reduced braising sauce before folding in to incorporate more beef flavor. Taste for salt and pepper and adjust.

Plate & Garnish

Divide mac and cheese among 4 warm plates or bowls (serves 4). Drizzle each portion with a teaspoon or two of the reserved reduced braising liquid for an umami finish. Sprinkle with 2 tbs chopped parsley and 1/4 cup grated smoked gouda. Finish with a crack of freshly ground black pepper. Serve immediately.