Short Ribs:
• 1 pound beef short ribs
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 onion, sliced
• 1 clove garlic
• 1 (12 fluid ounce) can or bottle stout beer
• 1 cup beef stock
• Pane Turano

Mac & Cheese
• 14 oz Conchiglie pasta shells
• 6 oz Fontina cheese
• 3.5 oz Parmigiano Reggiano or grana grated (3.5oz)
• 2 eggs
• 17 oz béchamel (white sauce) if using ready made
• salt for pasta and to taste
• black pepper to taste
• butter as required

Short Rib:
① Season the short ribs with salt and pepper, then cover in flour until coated. Shake off the excess flour.
② Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat.
③ Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside.
④ Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes.
⑤ Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid.
⑥ Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.

Mac & Cheese:
① Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta a little less than al dente, according to the instructions on the packet. When the pasta is ready, drain and rinse under cold running water so that it doesn’t continue cooking.
② Put the cooled (or ready made) béchamel in a bowl with the eggs and 1/3 of Parmigiano Reggiano/grana, add salt, pepper and mix with a whisk. Add the cooked pasta shells to the bowl and mix gently.
③ Coarsely grate the fontina; butter your oven dishes/dish and make a layer of the pasta with sauce in the bottom. Cover with grated fontina and add another layer of pasta and then fontina. When you have used up all the pasta and fontina, cover the top with the remaining grana or Parmigiano. Add a few flakes of butter to the top.
④ Bake at 180 ° C for 25 minutes, until a golden crust has formed on the surface of the pasta. Serve immediately while the sauce is creamy.