Rib and Reds

Name: Rib and Reds
Ingredients: 568 ml whole milk; 400 g macaroni; 300 g Arla® LactoFREE Cheddar; 50 g spreadable butter; 50 g soft white cheeses; 50 g plain flour; 1 tsp mustard; 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); 1 Large red onion (Roughly Chopped); 1 tbsp sugar; 2 tsp salt; 3 cups balsamic vinegar; 4 black pepper; 2 cloves; 1 bay leaf; 50 ml cream; 40 g soft white cheeses; 1 lemon Zest

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.

Ingredients

For the Mac

Whole milk	568 ml
Macaroni	400 g
Arla® LactoFREE Cheddar	300 g
Spreadable butter	50 g
Soft white cheeses	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 cheeses	40 g
Lemon Zest	1

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.