BBQ Beef Short Ribs with Spicy Mac'n'Cheese
and Green Bean Salad
This plate is all about contrasts — sticky sous-vide BBQ ribs, creamy-spicy mac, and fresh beans for crunch. Comfort food turned all-out feast!
Cals 1713 · Prot 84 · Carbs 101 · Fat 108
Gourmet
45 min
This plate is all about contrasts — sticky sous-vide BBQ ribs, creamy-spicy mac, and fresh beans for crunch. Comfort food turned all-out feast!
Cals 1713 · Prot 84 · Carbs 101 · Fat 108
Gourmet
Ingredients
Steak
South Africa Beef Short Rib
2 Piece
Barbecue sauce
11*13*
100 Grams
Water
100 ML
Smoked paprika powder
2 Grams
Apple cider vinegar
15 ML
Mac and Cheese
Macaroni pasta
10*11*
150 Grams
Butter
4*
10 Grams
Plain flour
10*11*
10 Grams
Mushroom stock cube
1 Piece
Whole milk
4*
200 ML
Grated cheddar
4*
60 Grams
Hot sauce
20 Grams
Chipotle powder
2 Grams
Green Bean Salad
Green beans
150 Grams
Spring onion
40 Grams
Herb dressing
14*
30 ML
Allergens
*11 Gluten, *13 Mustard, *10 Wheat, *4 Milk, *14 Sulphur Dioxide
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 7166 / 1713 |
| Fats (g) | 107.7 |
| of which saturated (g) | 45.5 |
| Carbohydrates (g) | 101 |
| of which sugars (g) | 28.2 |
| Fibers (g) | 10 |
| Proteins (g) | 83.9 |
| Salt (g) | 2.7 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast
- Preheat the oven to 220°C/200°C fan.
- In a bowl, combine the barbecue sauce, measured water, smoked paprika, and apple cider vinegar.
- Place the short ribs in a rimmed baking dish.
- Pour the sauce over, and toss to coat.
- Cover with foil, and roast the short ribs for 25-30 min until warmed through.
- Uncover, increase the temp to grill, and roast for another 5-7 min until the sauce is bubbly, and the short ribs are lightly charred.
2 Make salad
- Meanwhile, bring a large pot of water to the boil.
- Trim the green beans and cut in half.
- Boil for 2-3 min, then drain and rinse under cold water.
- Trim and chop the spring onions.
- In a bowl, add the green beans and spring onions, and drizzle over the herb dressing.
- Toss well to combine and chill in the fridge until ready to serve.
- Reserve the pot to boil the pasta.
3 Boil pasta
- Meanwhile, bring the reserved large pot of salted water to the boil.
- Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking.
- Drain the pasta well and reserve 1/2 cup of pasta water.
4 Make sauce
- Meanwhile, heat a large non-stick saucepan over medium heat.
- Add the butter, flour, and crumble in 0.5 stock cube.
- Cook, stirring continuously until a sandy paste has formed.
- Gradually whisk in the milk and cook for 1-2 min until the sauce has thickened.
5 Add pasta
- Remove the pan from the heat and add the grated cheddar, hot sauce (spicy!) and a pinch of chipotle powder (spicy!).
- Add the cooked pasta and stir through.
- Add a small splash of reserved pasta water to thin out the consistency to your liking.
6 Serve
- Serve the BBQ Beef Short Ribs with Spicy Mac'n'Cheese and Green Bean Salad to the side.
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