Short Rib Mac & Cheese


Here is comfort food at its finest! I simmered the short ribs all day causing them to be fork tender, and then tied it all together with gruyere and white cheddar cheese. This dish will definitely leave you feeling full!


  • 6 Short Ribs
  • 1 Onion = Chopped
  • 2 Garlic Cloves – Chopped
  • 3 Thyme Bundles
  • 1 Box Penne
  • 1 Container Beef Broth
  • 1 Cup Red Wine
  • 1 6 oz Can Tomato paste
  • 2 Cups White Cheddar Cheese – Grated
  • 1 Cup Gruyere Cheese – Grated
  • 1/4 Cup Parmesan Cheese
  • 43 TBS Butter
  • 1/4 Cup All Purpose Flour
  • 2 Cups 2% Milk
  • 1/4 Cup Seasoned Breadcrumbs
  • 1 TBS Paprika
  • 1 TBS Chili Powder


  1. Season short ribs on all sides with salt and pepper.
  2. Heat a non stick skillet with 2 TBS Canola oil on med-high heat.
  3. Sear Short Ribs on each side for about 1 minute then set aside.
  4. In a dutch oven pot, or large pot, heat 1 TBS Canola Oil on med-high heat.
  5. Add onion, season with salt and pepper, and saute for 5 minutes.
  6. Add garlic and tomato paste, saute for 1 minute.
  7. Deglaze the pan with red wine.
  8. Add beef broth.
  9. Stir, and add the short ribs (make sure you are not covering the short ribs entirely – you should only cover the short ribs up to 3/4 the way).
  10. Bring the mixture to a boil, then simmer for 4 hours on low or until the short ribs are fork tender.
  11. Once ribs are tender, discard fat and shred with a fork and set aside.
  12. Once the short ribs are cooked, boil water in a large pot for pasta.
  13. Add the pasta and cook until al dente.
  14. Meanwhile, heat your oven to 350 degrees.
  15. While the pasta is cooking, meal the butter in a small sauce pan on medium heat.
  16. Add the Flour to the butter, and whisk until it thickens (about 30 seconds).
  17. Add the milk, all of the the white cheddar and 3/4 of the gruyere, and and stir until the mixture thickens (about 2 minutes). Season with the chili powder, paprika, and salt/pepper.
  18. Add the short ribs to the cheese/milk mixture in the pot.
  19. Get a cast iron skillet, or large sauté pan, and add the cooked pasta (drained) to the pan.
  20. Add the short rib/cheese mixture to the cast iron skillet with the pasta and mix.
  21. Top with the rest of the gruyere, then the seasoned breadcrumbs.
  22. Bake for 20 minutes until cheese is melted.
  23. Top with parmesan cheese, fresh thyme, serve.

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