Recipe Short rib mac ‘n’ cheese

Ingredients

  • 1L Macphie Nacho Cheese Sauce
  • 500g Macphie Demi-Glace
  • 2 x 300g short ribs
  • 750ml water
  • 20g BBQ seasoning
  • 1 onion
  • 2 garlic cloves
  • 400ml tomato ketchup
  • 100ml american mustard
  • 4 tbsp cider vinegar
  • 4 tbsp worcestershire sauce
  • 4 tbsp runny honey
  • 120g light brown sugar
  • 400g macaroni pasta cooked
  • 200g grated mozzarella

Method

  1. Place the bbq seasoning and the ribs in a large mixing bowl and a little oil mix ensuring the ribs are fully coated.

  2. In a suitable saucepan bring the water and Macphie Demi-Glace to the boil over a medium heat.

  3. Place the spiced ribs into a large casserole dish and pour over the hot liquid. Cover the dish. Cook in an oven at 140°C for 4 hours, until tender.

  4. Once cooked remove from the liquid and pour the liquid into a suitable saucepan and reduce over a high heat, until thick and glossy.

  5. To make the barbecue sauce, fry the finely chopped onion and garlic in a saucepan in a little oil over a medium heat for 3–4 minutes, until soft.

  6. Then add the reduced cooking liquid and the tomato ketchup, American mustard, cider vinegar, Worcestershire sauce, honey and light brown sugar then stir well.

  7. Cook over a low heat for 1 hour. Blend the sauce in a food processor while it’s still warm and pass through a fine sieve.

  8. Pour the sauce over the beef ribs and keep warm.

  9. Place the cooked pasta, the Macphie Nacho Cheese Sauce and mozzarella into a large mixing bowl, mix then pour into an oven proof dish, cover with the remaining cheese and bake in the oven at 180°C for 20 mins ensuring the cheese is melted and golden.

  10. Place the glazed ribs on top to serve.

Products used