Short rib mac ‘n’ cheese recipe

Our Short rib mac ‘n’ cheese is one of our most popular dishes, so we’ve decided to share it with you so you can make it at home. In the restaurant, we love to use local Swaledale Cheddar, as well as short ribs from R&J Butchers in Ripon. While it may take a bit of time to make, the short ribs can be prepared in advance, and it is most definitely worth it…

Short rib mac ‘n’ cheese

Serves four

For the braised short ribs
Ingredients
1kg bone-in short ribs
2 tbsp vegetable oil
1 small onion, roughly chopped
3 celery stalks, roughly chopped
3 carrots, peeled and roughly chopped
125ml red wine
375ml beef stock
6 thyme sprigs

Method
1.    Pre-heat the oven to 160C.
2.    Season the short ribs and then sear in a hot pan, ensuring the meat is caramelised all over. Set aside.
3.    Fry the vegetables and place in an ovenproof dish with the short ribs. Add the wine, thyme and beef stock, and then cover with a lid or aluminium foil.
4.    Cook in the oven for 3-4 hours, or until the meat is starting to fall off the bone. Top up with more stock or water during the cooking time if necessary.
5.    Once the meat is cooked, pick it off the bone and store in an airtight container in the fridge until needed. Strain and reduce the cooking liquor, until you’re left with a sticky sauce, then store in the fridge.

Mac ‘n’ cheese
Ingredients
400g macaroni
100g butter
100g plain flour
200g mature Cheddar cheese, grated
100g Gruyère cheese, grated
200g Parmesan cheese, grated
2 pints of full-fat milk
Splash of double cream (optional)

Method
1.    Cook the macaroni according to packet instructions. Drain and set aside.
2.    In a large saucepan, melt the butter over a medium heat and whisk in the flour to make a roux.
3.    Gradually add the milk to the roux, whisking constantly.
4.    Once fully combined, stir in the cheeses and cook over a low heat until they are melted and the sauce has thickened.
5.    Add the macaroni to the sauce and stir well.

To assemble  
Ingredients
200g mature Cheddar cheese, grated

Method
1. Spoon some of the mac ‘n’ cheese mixture between four ovenproof dishes.
2. Warm up the picked short rib meat in the reduced sauce. Once heated through, add some of the meat to the mac ‘n’ cheese in the dishes and then top with a little more of the mac ‘n’ cheese mixture.
3. Top with the grated Cheddar and then either grill or place in the oven until the cheese is lightly golden.