Short Rib Beecher's Mac and Cheese with Burrata
Short Rib Beecher's Mac and Cheese
Ingredients:
4-5 short ribs
1 cup beef beef, chicken or veggie broth
1 package pasta of your choice
16 oz Beecher’s flagship cheese, shredded (about 2 packages will equal 16 oz)
3 cups white sharp cheddar cheese, shredded
1 1/2 cup gruyere, shredded
1/4 cup fresh rosemary, less or more if preferred
1/4 cup fresh thyme, less or more if preferred
6-8 garlic cloves, minced or grated
S+P
Smoked paprika, to taste
2-3 tsp red pepper flakes
1/2 cup flour
8 tbsp butter
2 1/2- cups milk
3/4 cup heavy cream
burrata (optional)
Instructions:
Divide the cheese into 2 piles. the first pile is for the sauce: 1 cup gruyere, 2 cups cheddar and 1 1/2 cup beecher’s cheese. The second pile is to add on before baking: 1/2 cup beechers, 1 cup cheddar and 1/2 cup gruyere.
Preheat the oven to 300. Season the short ribs with S+P, make sure you salt all sides of the short ribs, once they’re seasoned let them sit at room temperature for about 15 minutes.
Add olive oil to a cast iron on high heat. When the oil is hot, sear the short ribs on all sides until browned, place the heat on medium and stir in the garlic to the pan as well. let the garlic and short ribs cook for about 5 minutes more then add in the one cup of broth. Cover and transfer to the oven for about 2-3 hours—At the last 45 minutes of cooking, remove the cover and let them continue roasting in the oven. They are ready when they’re easy to shred.
Shred the short ribs and place them aside until ready to use. make sure you get some garlic in there as well.
In a large pot, on medium high, add the butter. When the butter melts, add 1/2 of the herbs, red pepper flakes and the rest of the garlic and cook for a few minutes, whisk in the flour little by little until you don’t have anymore.
Whisk in the milk (not the heavy cream) slowly then add all the first pile of cheese while continuing to whisk (don’t stop whisking).
Stir in the heavy cream along with the rest of the herbs and season with S+P and smoked paprika and turn the heat to low.
At this point, start boiling the pasta until al dente and turn on the oven to 350.
Place the Cheese mix back on medium heat, add the pasta, stir then add in the shredded short ribs.
To bake the Mac and Cheese, you can use the cast iron that was used for the short ribs ( if its big enough) or a baking dish.
Pour half of the pasta mixture into the prepared baking dish. sprinkle some of the cheeses, then top that with the remaining pasta mixture. Add the rest of the cheese on top and transfer to the oven and bake for 10-15 minutes but keep your eye on it after 10 minutes. Bake until golden brown and bubbly at the top!
Right before serving while its still warm, add the burrata on top.
Enjoy!
