Rib and Reds

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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.

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https://www.arlafoods.co.uk/recipes/rib-and-reds/

Ingredients

For the Mac

568 ml Whole milk
400 g Macaroni
300 g Arla® LactoFREE Cheddar
50 g Spreadable
50 g Soft White Cheese
50 g Plain flour
1 tsp Mustard

For the Ribs

11 ml Beef stock
4 Garlic
100 g White onions (Diced)
1 tbsp Tomato purée
6 Thick Cut Short ribs
350 ml Red wine
2 Carrots (Roughly Chopped)
1 Celery (Roughly Chopped)

For the Pickled Onions

1 Large red onion (Roughly Chopped)
1 tbsp Sugar
2 tsp Salt
3 cups Balsamic vinegar
4 Black pepper
2 Cloves
1 Bay leaf

For the Sour Cream

50 ml Cream
40 g Soft White Cheese
1 Lemon Zest

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!
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