SHORT RIB MAC AND CHEESE

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SHORT RIB MAC AND CHEESE

Yield 4-6

Prep time

10 Min

Cook time

30 Min

Total time

40 Min

Ingredients

Short Ribs:

• 2 lbs beef short ribs
• 3 Tbsp bbq rub of choice
• BBQ sauce for glazing

Cheese Sauce:

• 4 Tbsp butter
• 1 Tbsp BBQ rub
• 16oz (2 cups) heavy cream
• 2 Tbsp BBQ sauce
• 1 ½ cup shredded cheddar cheese
• 1 ½ cup shredded colby jack cheese
• 1 lb cooked pasta (I used Rotini)
• 2 Tbsp chopped fresh parsley

Instructions

1. Preheat your oven or smoker to 250 F. Lay the short ribs onto a sheet tray and sprinkle all over both sides with the bbq spice rub. Cook the ribs in the preheated oven or smoker until their internal temperature reaches 145 F, about 45 min - 1 hour depending on their thickness.
2. Once cooked, remove them from the oven and brush with BBQ sauce on both sides. Broil the ribs for a couple minutes to get them charred and glossy then remove and set aside.
3. In a large skillet, melt the butter over medium high heat. Once melted, stir in the bbq spice rub then pour in the heavy cream. Stir to combine and bring to a simmer. Whisk in the bbq sauce to the cream and reduce heat to medium low, simmer the spiced cream for 4-5 minutes until slightly reduced.
4. Gradually stir in 1 cup each of the shredded cheeses to the cream and continue to simmer until nice and thick, about 3-4 minutes.
5. Fold in the cooked pasta and chopped up short ribs, sprinkle the remaining 1 cup of shredded cheese over the top and broil on high until melted, bubbling and golden brown. Garnish with chopped parsley so we’re healthy and enjoy!

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