These Bourbon brasate ribs With honey and fig Mac and cheese The recipe is your new indulgent dinner. Perfectly cooked tuning lands and pasta are thrown into a rich cheese sauce with honey and fig and chevre cheese!
Ribs produced in the Dutch oven
This recipe for honey ribs will satisfy your comforting food craving. Every time. The beef ribs slowly braised in bourbon combined with a rich honey and Mac and cheese are an adult version of a classic food that is imploring to devour! It is Mac and a short rib cheese for adults.
Necessary ingredients:
- Olive oil: this is used to sculpt the short ribs before cooking.
- Corte-Cerca bone bibbed baskets that are well marted for the best consistency.
- Onion: jump the onion with the short ribs helps to create a flavor base for the entire dish.
- Bourbone di Miee, Miemo, Bougno – These three ingredients come together to create our liquid bral.
- Salt and pepper: you will season the meat with salt and pepper before bramare.
- Pasta: you can use any form of smaller pasta you like.
- Butter and flour: form a roux that helps to thicken the cheese sauce.
- Cream and heavy milk: Create a rich and creamy base for the cheese sauce.
- Honey and Fig Cheese – Yes, it’s elegant but it’s worth it!
- Chevre – Capra cheese adds a delicious flavor that cuts the sweetness of honey.
- Wormshire sauce: complete the sweet creaminess with its salty flavor.
How to make this recipe
Heat the oil in a Dutch oven. Season the short ribs with salt and pepper on all sides e Put them in the Braiser. Add the onions. Brown the ribs on all sides.
Deglaze the pan With Bourbon. Mix the honey and beef broth. Place the lid on the Dutch oven, transfer the entire pot to the oven e Cook for 45 minutes. Remove the lid e Cook for another 20 minutes.
While the ribs are cooking, Prepare the pasta According to the directions of the package, then drain and set aside.
In a saucepan, Melt the butter over medium heat. Add the flour and cook for 1 minute before Beat the cream and milk. Mix the cheese Until he melted, then Add the Worcestrshire sauce.
Once the ribs have been cooked, Destroy the meat from the short ribs and discard the bones.
Remove the short ribs from the Braiser Fresh meat and branded, discard the bones
Add the pasta and cheese sauce to the Braigioso. Launch to cover, season if necessary, then serve!
Add cheese and meat sauce to the pasta Mix to combine
What does braising short ribs mean?
Braising is a two -part cooking process that is much less complicated than it seems. It implies an initial burning followed by a long, low and slow time.
The advantage for brazing is meat with a better taste and consistency in the round. The initial burning gives the meat a crunchy exterior while the longest and slower cooking time tends the meat and allows the flavor to really make its way.
Scientifically speaking, it allows the fibers to break and soften under wet heat. Which is what makes the bite of the signature fork.
Do you need to brown the short ribs before brazing?
Not necessarily, but since brazing implies the burning step, you will no longer have the “braised” meat.
Take advantage of the flavor meat closings and create a crust outside the meat. I highly recommend taking the step more. It’s worth it!
What to use for the Mac pasta and the honey cheese
Any form of smaller pasta will work! Try shells, penne, fusilli, rooti, etc. I do not recommend using larger/longest forms of pasta because they are much more difficult to mix with the cheese sauce.
What is the best cheese for Mac and cheese?
Whatever Melty! When I do this recipe, I like to take the most elaborate path and give myself in a combination of honey and fig and chevre cheese, which is goat cheese. It is a deliciously creamy, sweet, spicy and melty duo that is difficult to beat.
However, if you prefer to use something a little more mainstream, try the sharp cherdar, Gruyere, Monterey Jack, Swiss, Gouda or a combination. You can create makeshift honey and a fig cheese by adding chopped figs or a spoonful of preserves of fig.
Suggestions
- Cook the pasta al dente. The pasta with a little more structure holds better in the creamy cheese sauce.
- Use low heat. Low heat allows the loose time of cheese without burning.
- Add vegetables. If you want to incorporate a little more nutrition in your meal, cook a little onion, peppers, broccoli and mushrooms to mix the Mac and the cheese.
- Serve immediately. Mac and homemade cheese is better served fresh!
Serve suggestions
This short recipe braised by bourbon with honey and Mac and the cheese recipe is a two -in -one dinner in one that does not really need much more to be a complete meal. However, you can touch it with a simple green salad or a pile of steam or roasted vegetables, if you wish!
How to store
The leftovers will last in an airtight container in the fridge for 2-3 days. To heat, Microwave or hot on the stove with a splash of milk for thin. I do not recommend you freeze Mac and homemade cheese because the consistency of the sauce will be hit.
More inspiration than beef
Prevent the screen from going to sleep
For rib braised at the honey bourbon
For the ficlo di honey and cheese
Braise the short ribs
Preheated the oven at 375 degrees.
Heat the olive oil in a Dutch-bat oven over medium-high heat until it is sparkled.
Season the short ribs with salt and pepper on all sides. And he stages in the bramiser.
Add the onions. Brown has short ribs on all sides.
Deglaze the pan with the bourbon.
Mix the honey and beef broth.
Put the lid on the Braiser and carefully put in the oven.
Cook for 45 minutes, remove the lid and cook 20 minutes longer or until the short ribs break easily with a fork.
Remove the meat from the Dutch oven and cover freely with a sheet to rest while preparing the macaroni and cheese.
When the meat rested, destroy the short ribs with two forks; Discard the bones.
Prepare the Mac and the honey cheese
Prepare the pasta according to the management of the manufacturers. Drain and set aside.
In the medium saucepan, melt the butter over medium heat.
Add the flour and cook for 1 minute.
Beat in the cream and milk.
Mix the cheese a little at a time until it was melted.
Add the Worcestrshire sauce. And let the sauce thickens over low heat for a few minutes.
Add the cooked pasta and the Dutch baked cheese sauce with grated meat.
Mix to cover.
Season with salt and pepper if necessary.
Skiometer in bowls or plates and serves hot. Dish with a little grated beef extra.
If you don’t want to use (or cannot find) honey and cheese, use a mixture of good melting cheeses. A smoked gouda would be my next choice.
The short ribs could be braised in a slow or Insta-Pot pot, if desired.
Calories: 688Kcal | Carbohydrates: 66G | Protein: 24G | Fat: 32G | Saturated fat: 19G | Cholesterol: 87mg | Sodium: 426mg | Potassium: 305mg | Fiber: 2G | Sugar: 7G | Vitamin A: 1080Iu | Vitamin C: 1.6mg | Soccer: 302mg | Iron: 2mg
