In a large pot, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper and sear until browned on all sides. Remove short ribs and set aside.

Sauté Aromatics

In the same pot, add the diced onion and garlic. Sauté until the onion becomes translucent.

Braise

Return the short ribs to the pot. Add the beef broth and thyme. Bring to a simmer, then cover and cook on low heat for 2-3 hours until the meat is tender.

Cook Pasta

Once the short ribs are done, remove them from the pot and strain the broth. Cook the macaroni pasta according to package instructions until al dente. Drain and set aside.

Make Cheese Sauce

In a large bowl, combine the cheddar, Monterey Jack, Parmesan, and cream cheese. Gradually stir in the strained beef broth until a creamy consistency is achieved.

Combine Ingredients

Shred the short ribs and fold them into the cheese sauce along with the cooked pasta. Mix until well combined.

Bake

Transfer the mixture into a greased baking dish, top with extra cheese if desired, and bake in a preheated oven at 350°F (175°C) for 20-25 minutes or until bubbly.

Serve

Let the dish cool slightly before serving. Enjoy your Short Rib Mac & Cheese!