STOUT-BRAISED SHORT RIB "MAC" AND CHEESE
BY ADAM WITT
RECIPE BY:
@ADAMWITT
Prep Time: 45 minutes
Cook Time: 3 1/2 hours
Inactive Time: 15 minutes
Servings: 6
INGREDIENTS
Short Ribs
Bone-In Beef Short Ribs 3-3 1/2 lb
Kosher Salt
Black Pepper
Neutral Oil (Canola or Grapeseed).2 tbsp
Carrots 2, roughly chopped
Large Yellow Onion 1, roughly chopped
Rosemary 1 sprig
Whole Head Garlic 1, halved horizontally
Tomato Paste 1 tbsp
2025 Goose Island Bourbon County Brand Original Stout 1 (10 oz) bottle
Beef or Veal Stock 2 cups (480 g)
Thyme 2 sprigs
Bay Leaf 1
"MAC" AND CHEESE
Cavatappi Pasta 1 lb (454 g)
Heavy Cream 3 cups (720 g)
Whole Milk 2 cups (474 g)
Black Pepper 1⁄2 tsp
Smoked Paprika 1⁄2 tsp
Star Anise 1, optional
Dry Mustard Powder 1 tsp
Garlic Cloves 4, smashed
Thyme 1 small bunch
Sharp White Cheddar 6 oz (170 g), shredded)
Aged Gouda 6 oz (170 g), shredded
Gruyère 4 oz (113 g), shredded)
Fontina 4 oz (113 g), shredded)
Goat Cheese 4 oz (113 g)
Grated Parmesan 1⁄2 cup (50 g)
Chives for garnish
Instructions
Step 1
Pat short ribs dry and season generously with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Sear ribs on all sides until browned, about 3–4 minutes per side. Remove and set aside.
Step 2
In the same pot, add carrots, onion, and the halved garlic head cut-side down. Cook until deeply browned. Stir in tomato paste and cook 1 minute to caramelize.
Step 3
Pour in the stout, scraping up any browned bits, and reduce by about half. Add beef stock, thyme, rosemary and bay leaf. Return ribs bone-side down so the liquid comes halfway up the meat. Cover and place into a 300F oven to braise for 21⁄2–3 hours until tender.
Step 4
Bring a large pot of salted water to a boil. Cook cavatappi 2 minutes shy of al dente, then drain and rinse to stop the cooking process. Toss with a drizzle of oil to prevent sticking and set aside.
Step 5
In a large saucepan, combine cream, milk, pepper, paprika, mustard, thyme, star anise and smashed garlic. Simmer gently for 15 minutes until slightly reduced. Remove the aromatics and return the liquid to low heat.
Step 6
In a bowl, mix cheddar, gouda, Gruyère, and fontina. Add half this mix plus the goat cheese into the warm cream base. Stir gently until smooth, then fold in the pasta and bring to a light simmer until thickened.
Step 7
Transfer cavatappi and cheese to a shallow baking dish filling halfway. Layer in some hand- shredded short rib and the remaining cheese then cover with the second half of the pasta. Top with remaining cubed short rib and parmesan cheese then broil on the second rack from the top until golden and bubbling, 5–7 minutes. Let rest 10 minutes. Optionally, serve with reduced braising liquid and chives.
