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Bourbon Braised Short Ribs with Honey and Fig Mac and Cheese | Kita Roberts GirlCarnivore

Bourbon Braised Short Ribs with Honey and Fig Mac and Cheese

Pairing tender shredded bourbon braised short ribs with rich mac and cheese takes comfort food to a whole new level. Start by a honey bourbon braise on the beef and make the decadent cheese sauce while it all comes thogeher before tossing it all in the same pot.
Hands down, the best beef short rib mac and cheese is the best I have ever tasted!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 6 servings
Calories 688kcal


  • dutch oven


For the Honey Bourbon Braised Short Ribs

  • 1 tbs olive oil
  • 2 - 3 lbs bone in short ribs
  • 1 onion sliced thin
  • cup honey bourbon
  • 1 tbs honey
  • cup beef stock
  • salt and pepper

For the Honey Fig Mac and Cheese

  • 1 lbs dried pasta
  • 3 tbs butter
  • 3 tbs flour
  • ½ cup heavy cream
  • ½ cup milk
  • 6 oz honey and fig cheese go on, buy that fancy stuff - or substitute with chopped figs or a tbs of fig perserves
  • 6 oz chevre
  • 1 tbs worchestershire sauce


Braise the Short Ribs

  • Preheat the oven to 375 degrees.
  • Heat olive oil in a braiser or Dutch oven over medium-high heat until shimmering.
  • Season the short ribs with salt and pepper on all sides. and place in the braiser.
  • Add the onions. Brown he short ribs on all sides.
  • Deglaze the pan with the bourbon.
  • Stir in the honey and beef stock.
  • Put the lid on the braiser and carefully place in the oven.
  • Cook for 45 minutes, remove the lid and cook 20 minutes longer – or until short ribs shred easily with a fork.
  • Remove the meat from the Dutch oven and cover loosely with foil to rest while you make the macaroni and cheese.
  • When meat has rested, shred the short ribs with two forks; discard the bones.

Make the honey fig mac and cheese

  • Prepare pasta according to manufactures direction. Drain and set aside.
  • In medium saucepan, melt the butter over medium heat.
  • Add in the flour and cook for 1 minute.
  • Whisk in the cream and milk.
  • Stir in the cheese a little at a time until melted through.
  • Add the Worcestershire sauce. and allow the sauce to thicken over low heat for a few minutes.
  • Add the cooked pasta and cheese sauce to the Dutch oven with the shredded meat.
  • Toss to coat.
  • Season with salt and pepper as needed.
  • Ladel into bowls or dishes and serve hot. Plate with a little extra shredded beef on top.


You can substitute the honey with maple syrup
If you dont want to use (or cant find) honey and fig cheese, use a blend of good melting cheeses. A smoked gouda would be my next choice. 
The short ribs could be braised in a slow cooker or insta-pot if desired. 


Calories: 688kcal | Carbohydrates: 66g | Protein: 24g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 87mg | Sodium: 426mg | Potassium: 305mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1080IU | Vitamin C: 1.6mg | Calcium: 302mg | Iron: 2mg