Rib and Reds

Rib and Reds

Give your Ribs and Reds macaroni dinner a lactose-free twist with our inspiring recipe using the best of Arla's Lactofree cheese and dairy range.
https://www.arlafoods.co.uk/recipes/rib-and-reds/

Instructions

Step 1
  • Pre-heat oven to 160C.
Step 2
  • Season short ribs and place in a roasting tray with wine, vegetables and beef stock. Cover with tin foil and place in oven for 4 hours or until the meat is falling off the bone.
Step 3
  • Put pickled onion ingredients in a jar and cover with vinegar. Refrigerate until ready.
Step 4
  • 20 minutes before ribs are ready, bring a large pan of salted water to the boil and cook pasta until al dente. Pour into a colander and drain thoroughly.
Step 5
  • Meanwhile in a heavy bottomed pan melt butter and add flour stirring into a paste with a wooden spoon. Cook for 3 to 4 minutes or until it turns golden in colour.
Step 6
  • Slowly whisk pre-warmed milk into butter mixture and cook for 5 – 8 minutes or until the sauce coats the back of the wooden spoon.
Step 7
  • Over a low heat add cheese and mustard. Mix until melted, stirring occasionally to stop it sticking. Fold in cooked pasta.
Step 8
  • Combine the ingredients for the sour cream and season.
Step 9
  • Transfer mac to your serving dish and top with rib meat, pickled onions and a dollop of sour cream.
Enjoy!

Ingredients

For the Mac
Whole milk
568 ml
Macaroni
400 g
Arla® LactoFREE Cheddar
300 g
Spreadable
50 g
Soft White Cheese
50 g
Plain flour
50 g
Mustard
1 tsp
For the Ribs
Beef stock
11 ml
Garlic
4
White onions (Diced)
100 g
Tomato purée
1 tbsp
Thick Cut Short ribs
6
Red wine
350 ml
Carrots (Roughly Chopped)
2
Celery (Roughly Chopped)
1
For the Pickled Onions
Large red onion (Roughly Chopped)
1
Sugar
1 tbsp
Salt
2 tsp
Balsamic vinegar
3 cups
Black pepper
4
Cloves
2
Bay leaf
1
For the Sour Cream
Cream
50 ml
Soft White Cheese
40 g
Lemon Zest
1