Instructions:
step 1 In a bowl, whisk together soy sauce, brown sugar, honey, olive oil, apple cider vinegar, garlic, pepper, paprika, and thyme to create the marinade.
step 2 Place the beef ribs in a large resealable bag or container. Pour in the marinade, coat well, and refrigerate for at least 2 hours or overnight.
step 3 Preheat grill or oven to 400°F (200°C). Grill or roast the marinated ribs for 5-6 minutes per side until caramelized and cooked through.
step 4 Cook macaroni according to package directions. Drain and return to the pot.
step 5 Stir in butter, milk, and shredded cheese. Mix until smooth and creamy. Season with salt and pepper.
step 6 In a salad bowl, toss lettuce with cherry tomatoes and pomegranate seeds. Drizzle with olive oil and lemon juice. Season with salt and pepper.
step 7 Plate the beef ribs alongside a scoop of creamy macaroni and the fresh salad. Serve warm.
Storage and Reheating Tips:
Store leftovers in separate airtight containers in the refrigerator for up to 4 days. Reheat beef in the oven at 350°F until warmed through. Microwave macaroni with a splash of milk to restore cre
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