bbq short rib with butternut squash mac & cheese

bbq braised short ribs with butternut squash mac & cheese

Sprinkle 1 medium butternut squash with olive oil, salt, pepper, paprika and roast at 425°F for 50-60 minutes. Remove and set aside until ready to make your mac. If cools, store in fridge.

Season your short ribs with salt, pepper, paprika, garlic powder. Season on all sides generously.

Reduce or preheat oven to 325° for short ribs.

In a Dutch oven add vegetable oil to pot. Add short ribs and braise, browning on all sides of each piece. Remove and set aside.

In same pot, add diced or sliced onion. Stir and cook until soft, about 6-7 min.

To pot, add deglazing liquid, (1/4 cup bbq sauce, 2 tbsp ketchup, 1 tbsp maple syrup, 10 oz red wine). Scrape the bottom of the pot to get the brown bits up. Then add 1 carton beef broth.

Add short ribs back to pot. Top with more salt, pepper, paprika, & bay leaves.
Cover pot and place in oven for 2 hours, or until fork tender.

To make your mac sauce, blend or food process your roasted squash with 1/4 cup heavy cream & 1/4 cup whole milk.

Cook your pasta to al dente. Save 1 cup of pasta water.

In a large saucepan, add 2 tbsp butter. Add squash mixture and stir over medium heat. Add 1/2 cup pasta water, continue stirring until combined. Now add 1/2 cup whole milk, stir to combine.

Slowly & gradually add in 2 cups white cheddar, freshly grated. Stir to combine. Add pasta to pan, mix in. Add more pasta water if too thick. Remove from heat. Top with more cheese. Bake at 425 for 15-30 minutes until top is melted.

When your short ribs are done, remove from oven. Put pot back on stovetop on medium heat. Remove short ribs.

Shred the short ribs.

In pot continue cooking mixture until reduced by half. Now gradually whisk in 1/4 cup of flour, make sure to combine. Let this cook stirring often for 10 minutes.

Add shredded ribs back in.

Serve together and enjoy.