Active Time: 20 minutes
Total Time: 13 hours
Mac and cheese gets an adult upgrade in this recipe, but kids of all ages will love this dish. Beef short rib braised in red wine and aromatics is the perfect accompaniment to creamy, Gruyere-laced, breadcrumb-topped mac and cheese. Short ribs are well-marbled cuts of beef taken from the bottom ends of the ribs. The marbling means a good amount of fat helps to keep the meat moist during the long braise and adds body to the sauce. For the mac and cheese, your Suvie will cook the pasta to al dente perfection while you whip up a quick and easy béchamel sauce (butter, flour, milk) which gets a healthy dose of nutty, melty Gruyère cheese. A final broil crisps the crunchy crust of parmesan cheese and panko breadcrumbs.
- 1-2 lb Boneless Beef Short Rib
- 1 large carrot
- 2 shallots
- 6 cloves garlic
- ½ cup red wine
- 1 cup beef stock
- 1 tbsp Worcestershire sauce
- 8 oz medium pasta shells
- 3 tbsp unsalted butter, divided
- 2 tbsp AP flour
- 1 cup whole milk
- 6 oz Gruyère cheese
- ¼ cup panko breadcrumbs
- ¼ cup grated parmesan
- 2 scallions for garnish
Slow Cook Settings
Protein: Low, 12 hrs
Stach: 10 minutes
Place the beef short rib in a Suvie pan and season generously with salt and pepper. Peel and dice the carrots and shallots and add to the Suvie pan.
Add the red wine, beef stock, and Worcestershire sauce to the pan.
Place uncovered in the upper right zone of your Suvie. Add the pasta shells to the starch pan and season generously with salt. Place in the lower right zone of your Suvie. Enter the Slow Cook settings and cook.
When there are about 10 minutes left in the cook you can begin the béchamel sauce.
Grate the Gruyère cheese and set aside. Heat a medium skillet over medium heat. Add 2 tbsp butter and cook until melted and bubbling. Add the flour and whisk to break up any clumps. Cook the flour and butter mixture for 1 minute, whisking occasionally until it starts to turn light brown (it will also begin to smell nutty and delicious). While whisking, slowly pour in the milk ¼ cup at a time. The butter will seize up, just keep whisking until it smooths out again. Once all of the milk is incorporated remove the pan from heat and season to taste with salt and pepper. Add the Gruyère cheese and stir to combine.
Once the cook is complete remove the pans. Add the pasta to a clean Suvie protein pan. Add the béchamel sauce to the shells and stir to combine. Melt the remaining 1 tbsp butter in a medium heat-proof bowl. Add the panko breadcrumbs and parmesan cheese to the bowl and stir to combine. Spread the breadcrumbs in an even layer on top of the mac and cheese.
Broil for 5-7 minutes until the top is browned and crispy.
Optional: While the mac and cheese is broiling move the short ribs to a plate. Puree the braising liquid and vegetables from the short ribs to create a sauce and season to taste with salt and pepper.
Thinly slice some scallions for garnish. Serve the short ribs with the mac and cheese. Bon appetit!
For this meal, you'll need a wine that can match the hearty, umami flavors of the short rib but wont overwhelm the softer notes of the mac and cheese. We recommend pairing this meal with a good bottle of Cabernet Sauvignon.