Rib and Reds

Rib and Reds

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Rib and Reds

For the Mac

  • 568 ml Lactofree Fresh Whole
  • 400 g Macaroni
  • 300 gram Lactofree Cheddar
  • 50 g Lactofree Spreadable
  • 50 gram Lactofree Soft White Cheese
  • 50 g Plain Flour
  • 1 Tsp Mustard

For the Topping

  • 11 ml Beef Stock
  • 4 Clove of Garlic
  • 100 g Diced Onion
  • 1 Tomato Pure
  • 6 Thick Cut Short Ribs Ribs
  • 350 ml Red Wine
  • 2 Carrot Roughly Chopped
  • 1 piece Large Red Onion Roughly Chopped
  • 1 Tbsp Sugar
  • 2 Tsp Salt
  • 3 Cups of Balsamic Vinegar
  • 4 Black Pepper Turns
  • 2 Cloves
  • 1 Bay Leaf
  • 1 Celery Roughly Chopped

For the Sour Cream

  • 50 ml Lactofree Cream
  • 40 gram Lactofree Soft White Cheese
  • 1 Lemon Zest

Instructions

Pre-heat oven to 160C. 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.

Put pickled onion ingredients in a jar and cover with vinegar. Refrigerate until ready.

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.

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. 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.

Over a low heat add cheese and mustard. Mix until melted, stirring occasionally to stop it sticking. Fold in cooked pasta.

Combine the ingredients for the sour cream and season.

Transfer mac to your serving dish and top with rib meat, pickled onions and a dollop of sour cream.