As a food enthusiast and home cook, I am always on the lookout for new and exciting recipes to try. One dish that has become a staple in my kitchen is Bourbon Braised Short Ribs with Honey and Fig Mac and Cheese. This dish combines the rich and tender flavors of braised short ribs with the sweet and savory combination of honey and fig in the mac and cheese. It is a perfect dish for a cozy night in or for impressing guests at a dinner party. In this article, I will share with you my personal experience and tips for making this delicious and unique dish.
Why This Recipe Works
There are several reasons why this recipe stands out and has become a favorite in my household. Firstly, the combination of bourbon and honey in the braising liquid adds a depth of flavor to the short ribs that is both sweet and smoky. The figs also add a touch of sweetness and a unique texture to the mac and cheese. Secondly, the slow braising process ensures that the short ribs are fall-off-the-bone tender and packed with flavor. Lastly, the addition of the figs and honey in the mac and cheese elevates a classic comfort food dish to a whole new level.
Ingredients You’ll Need
Serving size: 4-6 people
Prep time: 20 minutes
Cook time: 3 hours
- 3 lbs beef short ribs
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 cup beef broth
- 1/2 cup bourbon
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 lb macaroni pasta
- 1 cup heavy cream
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1/2 cup fig jam
- 1/4 cup breadcrumbs
- 1/4 cup chopped fresh parsley
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- In a large Dutch oven, heat some oil over medium-high heat. Season the short ribs with salt and pepper and sear them in the pot until browned on all sides. Remove the ribs and set them aside.
- In the same pot, add the chopped onion and garlic and cook until softened, about 5 minutes.
- Add the beef broth, bourbon, honey, soy sauce, Worcestershire sauce, thyme, rosemary, and oregano to the pot. Stir to combine and bring to a simmer.
- Return the short ribs to the pot and cover with the braising liquid. Cover the pot and transfer it to the oven. Let the ribs braise for 2.5-3 hours, until they are tender and falling off the bone.
- While the ribs are braising, cook the macaroni according to package instructions. Drain and set aside.
- In a separate pot, heat the heavy cream and milk over medium heat. Add the shredded cheddar cheese and stir until melted and smooth.
- Add the cooked macaroni to the cheese sauce and stir to combine. Then, add the fig jam and stir until fully incorporated.
- Transfer the mac and cheese to a baking dish and top with breadcrumbs and chopped parsley.
- Bake the mac and cheese in the oven for 20-25 minutes, until the top is golden and crispy.
- Once the short ribs are done, remove them from the oven and let them cool for a few minutes. Shred the meat using two forks.
- Serve the shredded short ribs on top of the honey and fig mac and cheese. Enjoy!
My Pro Tips for Success
- For an extra layer of flavor, add a splash of bourbon to the mac and cheese before baking.
- If you don’t have a Dutch oven, you can use a slow cooker to braise the short ribs. Cook on low for 6-8 hours or on high for 3-4 hours.
- For a vegetarian option, you can substitute the beef short ribs with portobello mushrooms and use vegetable broth instead of beef broth.
- If you prefer a thicker sauce for the short ribs, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the braising liquid before putting it in the oven.
What I Serve With This Recipe
- A simple green salad with a light vinaigrette dressing pairs well with the rich and hearty flavors of this dish.
- For a complete meal, serve with some roasted vegetables such as Brussels sprouts or carrots.
- A glass of red wine, such as a Cabernet Sauvignon or Merlot, complements the flavors of the short ribs and adds to the overall dining experience.
FAQs (From My Kitchen to Yours)
Can I use a different type of meat for this recipe?
Yes, you can use beef chuck or brisket instead of short ribs. Just make sure to adjust the cooking time accordingly.
Can I make this dish ahead of time?
Yes, you can braise the short ribs and make the mac and cheese ahead of time. Just assemble and bake the mac and cheese when you are ready to serve.
Can I freeze the leftovers?
Yes, you can freeze the leftover short ribs and mac and cheese separately. Just make sure to thaw them in the fridge before reheating.
Can I use fresh figs instead of fig jam?
Yes, you can use fresh figs, but make sure to chop them into small pieces and cook them down with the mac and cheese sauce to achieve a similar consistency to the jam.
Bourbon Braised Short Ribs with Honey and Fig Mac and Cheese
Ingredients
- 4 beef short ribs
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup bourbon
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 8 ounces macaroni pasta
- 1 cup heavy cream
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1/4 cup fig jam
- 1 cup breadcrumbs
- Chopped parsley, for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large Dutch oven, heat some oil over medium-high heat. Season the short ribs with salt and pepper and sear them in the pot until browned on all sides. Remove the ribs and set them aside.
- In the same pot, add the chopped onion and garlic and cook until softened, about 5 minutes.
- Add the beef broth, bourbon, honey, soy sauce, Worcestershire sauce, thyme, rosemary, and oregano to the pot. Stir to combine and bring to a simmer.
- Return the short ribs to the pot and cover with the braising liquid. Cover the pot and transfer it to the oven. Let the ribs braise for 2.5-3 hours, until they are tender and falling off the bone.
- While the ribs are braising, cook the macaroni according to package instructions. Drain and set aside.
- In a separate pot, heat the heavy cream and milk over medium heat. Add the shredded cheddar cheese and stir until melted and smooth.
- Add the cooked macaroni to the cheese sauce and stir to combine. Then, add the fig jam and stir until fully incorporated.
- Transfer the mac and cheese to a baking dish and top with breadcrumbs and chopped parsley.
- Bake the mac and cheese in the oven for 20-25 minutes, until the top is golden and crispy.
- Once the short ribs are done, remove them from the oven and let them cool for a few minutes. Shred the meat using two forks.
- Serve the shredded short ribs on top of the honey and fig mac and cheese. Enjoy!
Nutrition Information
