Short Rib & Truffle Macaroni Gratin

Servings

6 servings

Prep Time

30 minutes

Cook Time

3 hours 30 minutes

Total Time

4 hours

Ingredients

For the Braised Short Ribs

• 2 1/2 pounds boneless beef short ribs

• 2 teaspoons kosher salt, plus more to taste

• 1 teaspoon freshly ground black pepper

• 2 tablespoons olive oil

• 1 small yellow onion, diced

• 1 medium carrot, diced

• 3 cloves garlic, minced

• 2 tablespoons tomato paste

• 1 cup dry red wine

• 2 cups beef stock, preferably low-sodium

• 2 sprigs fresh thyme

• 1 bay leaf

For the Pasta and Cheese Sauce

• 1 pound cavatappi, elbow macaroni, or another short pasta

• 4 tablespoons unsalted butter

• 4 tablespoons all-purpose flour

• 3 cups whole milk, warmed

• 1 cup heavy cream, warmed

• 1 cup shredded Gruyère cheese

• 1 cup shredded sharp white cheddar cheese

• 1/2 cup finely grated Parmesan cheese

• 1 tablespoon truffle oil, or 1 teaspoon black truffle paste

• 1 teaspoon kosher salt, plus more to taste

• 1/2 teaspoon white pepper or freshly ground black pepper

For the Topping

• 1 cup panko breadcrumbs

• 2 tablespoons unsalted butter, melted

• 2 tablespoons finely grated Parmesan cheese

• 1 tablespoon chopped fresh chives, for garnish

Instructions

1. Braise the Short Ribs

Preheat the oven to 325°F.

Pat the short ribs dry with paper towels. Season all sides with kosher salt and black pepper.

Heat the olive oil in a Dutch oven or heavy oven-safe pot over medium-high heat. Add the short ribs and sear until deeply browned on all sides, about 3 to 4 minutes per side. Work in batches if needed so the ribs brown instead of steam.

Transfer the browned short ribs to a plate.

Reduce the heat to medium. Add the onion and carrot to the pot and cook for 4 to 5 minutes, stirring occasionally, until softened and lightly browned.

Add the garlic and cook for 30 seconds.

Stir in the tomato paste and cook for 1 to 2 minutes, until it darkens slightly and coats the vegetables.

Pour in the red wine, scraping the bottom of the pot to release the browned bits. Simmer for 3 to 5 minutes, until the wine reduces slightly.

Add the beef stock, thyme, and bay leaf. Return the short ribs and any accumulated juices to the pot. The liquid should come about halfway to two-thirds of the way up the meat.

Bring the liquid to a gentle simmer. Cover the pot and transfer it to the oven.

Braise for 2 1/2 to 3 hours, or until the short ribs are very tender and easily shred with a fork.

Remove the short ribs from the braising liquid. Let them cool slightly, then shred the meat into bite-size pieces. Discard any large pieces of fat or sinew.

Optional but recommended: Strain the braising liquid and simmer it on the stovetop for 10 to 15 minutes to reduce slightly. Spoon a few tablespoons of the reduced braising liquid over the shredded short rib to keep it moist and flavorful.

Set the shredded short rib aside.

2. Cook the Pasta

Bring a large pot of salted water to a boil.

Add the pasta and cook until just shy of al dente, usually 1 to 2 minutes less than the package directions. The pasta will continue cooking in the oven.

Drain and set aside.

3. Make the Cheese Sauce

Reduce the oven temperature to 400°F if it is still on from braising.

In a large saucepan or Dutch oven, melt the butter over medium heat.

Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, to form a smooth roux. Do not let it brown.

Slowly whisk in the warm milk, followed by the warm cream. Continue whisking until the sauce is smooth and begins to thicken, about 4 to 6 minutes.

Reduce the heat to low. Add the Gruyère, white cheddar, and Parmesan a handful at a time, stirring until melted before adding more.

Stir in the truffle oil or black truffle paste.

Season with kosher salt and white pepper. Taste and adjust seasoning as needed. The sauce should be rich, creamy, and well-seasoned before the pasta is added.

4. Assemble the Gratin

Add the cooked pasta to the cheese sauce and fold gently to coat.

Fold in the shredded short rib, making sure it is evenly distributed throughout the pasta.

Transfer the mixture to a buttered 9 x 13-inch baking dish, large gratin dish, or individual ramekins.

In a small bowl, combine the panko breadcrumbs, melted butter, and Parmesan cheese.

Sprinkle the topping evenly over the macaroni mixture.

5. Bake

Bake at 400°F for 20 to 25 minutes, or until the top is golden brown and the edges are bubbling.

If you want a deeper golden crust, broil for 1 to 2 minutes at the end, watching carefully so the topping does not burn.

Let the gratin rest for 5 to 10 minutes before serving.

Garnish with chopped chives.