April 28, 2024

The Meatiest, Cheesiest Short Rib Mac & Cheese by Matt Burgess

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The Meatiest, Cheesiest Short Rib Mac & Cheese by Matt Burgess


Macaroni cheese

350g cooked macaroni (1 cup dry macaroni)

2 tbsp butter, melted

2 tbsp plain flour

1 tbsn onion granules

1 tsp English mustard powder

400ml whole milk

80g mature cheddar, grated

50g parmesan, grated

1 tbsn salt

Few turns of pepper


Short Ribs

2 tbsn olive oil

2 meaty beef short ribs

1 onion peeled and chopped

3 cloves garlic peeled

300 ml (1.5 cup) red wine

500ml true foods beef stock

2 stalks fresh thyme

2 sticks fresh rosemary

1 tbsp tomato puree

2 tbsn honey

3 bay leaves

¼ tsp salt

¼ tsp pepper

2 tbsp Worcestershire sauce



Mac & Cheese Method

  1. Pre heat the oven to 180deg C
  2. For the cheese sauce melt the butter with the onion granules, add the flour and cook for 5 minutes while constantly stirring
  3. Grab a whisk and start to add the milk slowly while whisking, keep repeating this process until all the milk is incorporated and the mixture thickens, continue to cook for 10-15 minute’s to “cook out” flour
  4. Whisk in the mustard powder, cheese and parmesan, taste to check seasoning
  5. Add the cooked macaroni and mix well, add to a baking dish topping with more parmesan and bake for 20-30 minutes or until brown and crispy on top



Short Rib Method

  1. Pour the oil into a large non stock pan and start to sear the beef, keep turning it to achieve even colour all over, remove and place into a deep pot or slow cooker.
  2. Don’t wash the pan, however Into the same pan place in the onions, garlic, thyme , rosemary and tomato puree, cook on a slow heat until caramelised and dark in colour  
  3. Add the wine, Worcestershire, bay leaves, honey, beef stock, salt and pepper bring to a rolling boil
  4. Pour everything into your pot with the short ribs inside or slow-cooker and cook for 3.5 hours or in slow cooker for 6 hours
  5. To test if cooked the handle of a spoon or butter knife should pass through the meat with no resistance
  6. Allow to cool before placing into the fridge leave in liquid until you’re ready to heat.
  7. To re-heat, place meat on a baking tray with a little of the juice it’s been sitting in and bake for 20-30 minute’s.

To serve place the mac and cheese on plate, place the short rib on top for added wow factor get someone to ease the meat off the bone and mix into the bubbling mac and cheese. serve with a green salad for health reasons.