Sticky Short Rib Mac & Cheese

How To Make Sticky Short Rib Mac & Cheese

1. Pat short ribs dry and season with salt and pepper.
2. Heat olive oil in a Dutch oven or deep skillet over medium-high heat.
3. Sear short ribs on all sides until browned (6–8 minutes).
4. Remove and set aside.
5. In the same pot, sauté onions until translucent.
6. Add garlic and tomato paste; cook 1 minute.
7. Add soy sauce and balsamic glaze, scraping up any browned bits.
8. Stir in brown sugar and paprika.
9. Return ribs to pot.
10. Cover and simmer on low heat for 2.5–3 hours, until fork-tender.
11. Remove ribs, shred meat (discard bones if needed), and return meat to sauce.
12. Simmer uncovered for 10–15 minutes until sticky and thick.
13. Set aside. Preheat oven to 190°C, then cook macaroni in salted water until al dente.
14. Drain and set aside.
15. In a saucepan, melt butter over medium heat.
16. Add flour, whisking for 1–2 minutes.
17. Gradually add warm milk, whisking until thickened (3–5 minutes).
18. Remove from heat, stir in cheeses until melted.
19. Season with salt and pepper.
20. Mix cheese sauce with cooked macaroni.
21. Lightly grease 4 – 6 ramekins with cooking spray.
22. Add a generous layer of sticky short rib at the bottom of each ramekin.
23. Spoon mac & cheese over top, filling just below the rim.
24. Top with grated cheese and bake for 15 minutes until golden and bubbly.