Fan favorite for holiday festivities: Dry rub ribs with insane mac & cheese
It’s Kwaanza, Hanukkah, and Christmas in December — plus a lot of other celebrations. We keep track at EuroCAST because we love celebrating each and every one of you.
And the best way to do that is to give you delicious food. When we first offered this menu, it was a hit. Geared for winter, the beef ribs have a sumptuous, mysterious, powerful flavor you’ll crave from the very first bite. It’s everything you want on a cold December night.
And then we offer up a bright, gorgeous, mouth-watering spin on macaroni and cheese.
Put them both on a plate and enjoy. It’s our holiday gift to you.
You definitely need more mystery in your life. These ribs are the answer.
ribs with molasses, garlic powder and ras el hanout
These ribs are what I call, “Stinking gorgeous".
Really, they smell terrific. Here, "stinking gorgeous" means "gorgeous and delicious raised to the gorgeous and delicious power", or "Homerically epically gorgeous and delicious." You see now why I chose the shorter form of "stinking."
Part of the magic of this dish is the tablespoon of ras el hanout. Like Indian curries, no two formulas for as el hanout are exactly the same. They're all going to be good though. And by "good," I mean, "What the heck is THAT? I LOVE IT!" followed by growling sounds in your tummy, because you’ll want to cook something with it.
Pull out your double roaster’s grill pan lid and get to it.
Rub with a dry mixture of:
4 T. Kosher salt
2 T. garlic powder
2 tsp. espresso powder
1 T. ras el hanout
1 T. black pepper
Mix the following in a bowl and reserve for later use:
1 cup black strap molasses
2 T chili paste
Roast covered with foil at 250 degrees F for four hours or until fork tender.
Remove from oven.
Pour the reserved molasses and chili paste mixture over ribs and return to oven for another 40 minutes.
Enjoy -- ideally with the jacked-up mac & cheese below. Because we just need to blow this winter away, yes?
JACKED Mac & Cheese
This is so good you will be speechless.
And, as usual, it has a bit of magic, because you can adjust the cheeses as you see fit, and you never need to tell anyone exactly how you did it.
Once you've cooked some elbow macaroni according package instructions, put on your Harry Potter robe and do this.
Pre-heat your oven to 350 degrees F.
Assemble in a large mixing bowl:
1 lb elbow macaroni cooked
1 lb grated sharp cheddar cheese
8 oz provolone cheese, grated or coarsely chopped
8 oz shredded whole milk mozzarella
2 bunches (about 10) scallions, trimmed, cleaned and chopped fine
Make a béchamel sauce (this recipe from our friends at the Food Network). This is a mother sauce. By which I mean it's the first layer of magic. Sure, anyone can make a béchamel. That doesn't mean it isn't magic. The first warm day of Spring feels like magic, but we've been doing that for millions of years.
5 T butter
4 T all-purpose flour
4 cups whole milk
2 tsp salt
In a medium EuroCAST saucepan, heat the butter over medium low heat until melted.
Add the flour and stir until smooth, and then cook until it starts to turn a light golden color and smells a little nutty 5 - 7 minutes depending on your heat. That lovely smell is the butter browning along with the flour. You want the flour to cook or otherwise it tastes raw. And raw flour is shown in the dictionary as a picture for "yuck".
In a small EuroCAST saucepan, heat the milk but don't let it boil (watch it!).
Then add the hot milk to the butter in your other saucepan, 1 cup or so at a time, whisking continuously with a whisk safe for non-stick, until very smooth.
Remove from heat and season with salt and pepper. Some people use white pepper for looks, but I don't care, and actually prefer fresh ground.
Now that you have a lovely béchamel, pour it over the macaroni (and friends) in your large mixing bowl.
Stir to incorporate.
In your EuroCAST double roaster top, or your largest EuroCAST skillet with the handle removed, pour the cheese and macaroni mixture.
Top with the following prior to placing in the oven (this is the next layer of magic):
4 oz Brie, rind on, cut into slices which then you cut into halves.
2 cups bread crumbs or panko, or a combination. Because you’re crazy like that.
1/2 pickled jalapeño peppers, coarsely chopped.
Cook uncovered until browned and bubbly at 350 degrees F, about 20-30 minutes.