BBQ Braised Short Ribs with Creamy Mac & Cheese
BBQ Braised Short Ribs with Creamy Mac & Cheese
Ingredients
For the BBQ Braised Short Ribs
- 2 pounds beef short ribs
- 1 medium yellow onion, sliced
- 3 cups beef stock
- 3/4 cup BBQ sauce, plus 1 tablespoon for broiling
- 1/3 cup brown sugar
- 2 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon mustard
- 2 teaspoons liquid smoke
- 2 teaspoons garlic powder
- 2 teaspoons brown sugar bourbon seasoning, or BBQ rub
- 1 teaspoon salt, plus more for seasoning
- 1/2 teaspoon black pepper, plus more for seasoning
- 2 bay leaves
- as needed olive oil, for searing
- 1 tablespoon mustard powder
For the Creamy Mac & Cheese
- 12 ounces macaroni noodles
- 1 pound Colby jack cheese, shredded
- 1/2 pound medium sharp cheddar, shredded
- 1/2 pound mozzarella cheese, shredded
- 12 ounces evaporated milk
- 2 cups heavy cream
- 3 tablespoons butter
- 3 tablespoons flour
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chicken bouillon powder
- as needed salt, to taste
- as needed pepper, to taste
Instructions
- 1
Preheat your oven to 325°F (163°C).
⏱️ 15 min•🌡️ 325
- 2
Pat the beef short ribs dry with paper towels. Season them generously with salt, 1/2 teaspoon black pepper, 2 teaspoons brown sugar bourbon seasoning (or BBQ rub), 2 teaspoons garlic powder, and 1 tablespoon mustard powder.
⏱️ 5 min
- 3
In a Dutch oven, heat a drizzle of olive oil over medium-high heat. Sear the seasoned ribs on all sides until golden brown. This should take about 3-4 minutes per side. Remove the ribs from the pot and set them aside.
⏱️ 15 min
- 4
In the same pot, add the sliced yellow onion and sauté until softened, about 5-7 minutes.
⏱️ 7 min
- 5
Deglaze the pot with the braising liquid, scraping up any brown bits from the bottom. The braising liquid consists of 3 cups beef stock, 3/4 cup BBQ sauce, 2 tablespoons Worcestershire sauce, 1/3 cup brown sugar, 2 teaspoons liquid smoke, 2 tablespoons ketchup, and 1 tablespoon mustard.
⏱️ 3 min
- 6
Return the seared ribs to the pot. Add 1 teaspoon each (or to taste) of the same seasonings used for the short ribs (salt, pepper, bourbon seasoning, garlic powder, mustard powder) and add the 2 bay leaves.
⏱️ 2 min
- 7
Cover the Dutch oven and braise in the preheated oven for 2 1/2 to 3 hours, or until the ribs are fork-tender.
⏱️ 180 min•🌡️ 325
- 8
While the ribs are braising, begin preparing the mac and cheese. Cook the macaroni noodles just shy of al dente according to package directions. Drain them and set aside.
⏱️ 10 min
- 9
In a large saucepan, melt 3 tablespoons of butter over medium heat.
⏱️ 2 min
- 10
Whisk in 3 tablespoons of flour to form a roux, cooking for 1-2 minutes until lightly golden.
⏱️ 2 min
- 11
Slowly whisk in 12 ounces of evaporated milk until the mixture is smooth and thickened. Add 2 cups of heavy cream and mix until combined.
⏱️ 5 min
- 12
Season the sauce with 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon chicken bouillon powder, and salt and pepper to taste. Stir to combine.
⏱️ 2 min
- 13
Reduce the heat to low. Stir in the shredded cheeses (1 pound Colby jack cheese, 1/2 pound medium sharp cheddar, and 1/2 pound mozzarella cheese), reserving some for topping, until completely melted and smooth.
⏱️ 5 min
- 14
Add the cooked macaroni noodles to the cheese sauce and toss to combine thoroughly.
⏱️ 3 min
- 15
Transfer the mac and cheese mixture to a greased baking dish (a cast iron skillet can also be used). Top with the reserved shredded cheese.
⏱️ 5 min
- 16
Once the short ribs are fork-tender, remove them from the pot and place them onto a pan. Cover the ribs with 1 tablespoon of BBQ sauce and broil for 2 minutes, watching carefully to prevent burning.
⏱️ 5 min
- 17
Increase oven temperature to 350°F (180°C). Bake the mac and cheese for 20-25 minutes, or until the top is golden and bubbly.
⏱️ 25 min•🌡️ 350
- 18
Serve the BBQ braised short ribs on top of the creamy mac and cheese. Garnish with chopped herbs, such as parsley, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
BBQ Braised Short Ribs with Creamy Mac & Cheese
For the BBQ Braised Short Ribs
- 2 pounds beef short ribs
- 1 medium yellow onion, sliced
- 3 cups beef stock
- 3/4 cup BBQ sauce, plus 1 tablespoon for broiling
- 1/3 cup brown sugar
- 2 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon mustard
- 2 teaspoons liquid smoke
- 2 teaspoons garlic powder
- 2 teaspoons brown sugar bourbon seasoning, or BBQ rub
- 1 teaspoon salt, plus more for seasoning
- 1/2 teaspoon black pepper, plus more for seasoning
- 2 bay leaves
- as needed olive oil, for searing
- 1 tablespoon mustard powder
For the Creamy Mac & Cheese
- 12 ounces macaroni noodles
- 1 pound Colby jack cheese, shredded
- 1/2 pound medium sharp cheddar, shredded
- 1/2 pound mozzarella cheese, shredded
- 12 ounces evaporated milk
- 2 cups heavy cream
- 3 tablespoons butter
- 3 tablespoons flour
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chicken bouillon powder
- as needed salt, to taste
- as needed pepper, to taste
Instructions
- 1
Preheat your oven to 325°F (163°C).
⏱️ 15 min•🌡️ 325 - 2
Pat the beef short ribs dry with paper towels. Season them generously with salt, 1/2 teaspoon black pepper, 2 teaspoons brown sugar bourbon seasoning (or BBQ rub), 2 teaspoons garlic powder, and 1 tablespoon mustard powder.
⏱️ 5 min - 3
In a Dutch oven, heat a drizzle of olive oil over medium-high heat. Sear the seasoned ribs on all sides until golden brown. This should take about 3-4 minutes per side. Remove the ribs from the pot and set them aside.
⏱️ 15 min - 4
In the same pot, add the sliced yellow onion and sauté until softened, about 5-7 minutes.
⏱️ 7 min - 5
Deglaze the pot with the braising liquid, scraping up any brown bits from the bottom. The braising liquid consists of 3 cups beef stock, 3/4 cup BBQ sauce, 2 tablespoons Worcestershire sauce, 1/3 cup brown sugar, 2 teaspoons liquid smoke, 2 tablespoons ketchup, and 1 tablespoon mustard.
⏱️ 3 min - 6
Return the seared ribs to the pot. Add 1 teaspoon each (or to taste) of the same seasonings used for the short ribs (salt, pepper, bourbon seasoning, garlic powder, mustard powder) and add the 2 bay leaves.
⏱️ 2 min - 7
Cover the Dutch oven and braise in the preheated oven for 2 1/2 to 3 hours, or until the ribs are fork-tender.
⏱️ 180 min•🌡️ 325 - 8
While the ribs are braising, begin preparing the mac and cheese. Cook the macaroni noodles just shy of al dente according to package directions. Drain them and set aside.
⏱️ 10 min - 9
In a large saucepan, melt 3 tablespoons of butter over medium heat.
⏱️ 2 min - 10
Whisk in 3 tablespoons of flour to form a roux, cooking for 1-2 minutes until lightly golden.
⏱️ 2 min - 11
Slowly whisk in 12 ounces of evaporated milk until the mixture is smooth and thickened. Add 2 cups of heavy cream and mix until combined.
⏱️ 5 min - 12
Season the sauce with 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon chicken bouillon powder, and salt and pepper to taste. Stir to combine.
⏱️ 2 min - 13
Reduce the heat to low. Stir in the shredded cheeses (1 pound Colby jack cheese, 1/2 pound medium sharp cheddar, and 1/2 pound mozzarella cheese), reserving some for topping, until completely melted and smooth.
⏱️ 5 min - 14
Add the cooked macaroni noodles to the cheese sauce and toss to combine thoroughly.
⏱️ 3 min - 15
Transfer the mac and cheese mixture to a greased baking dish (a cast iron skillet can also be used). Top with the reserved shredded cheese.
⏱️ 5 min - 16
Once the short ribs are fork-tender, remove them from the pot and place them onto a pan. Cover the ribs with 1 tablespoon of BBQ sauce and broil for 2 minutes, watching carefully to prevent burning.
⏱️ 5 min - 17
Increase oven temperature to 350°F (180°C). Bake the mac and cheese for 20-25 minutes, or until the top is golden and bubbly.
⏱️ 25 min•🌡️ 350 - 18
Serve the BBQ braised short ribs on top of the creamy mac and cheese. Garnish with chopped herbs, such as parsley, if desired.
⏱️ 2 min