Gourmet cheesy meat bowl: honey-glazed short rib over rice with Mornay sauce

Grate two cups of Jarlsberg and one cup of Gouda.

Melt a quarter cup of butter in a small saucepan, stir in a quarter cup of flour to a roux, then whisk in two cups of whole milk in small stages to avoid lumps.

Whisk in the three cups of cheese until slightly thick and gooey; season with salt and pepper and set aside.

Take the short ribs off the bone, slice into half-inch chunks and season with rock salt.

Sear in a large cast iron pan with a little oil, about two minutes per side until brown, adding rock salt as needed.

In a clean pan bring a little honey to a boil, add the beef and reduce until it gives the beef a thin glaze.

Pile cooked short grain rice in a bowl and arrange the glazed beef on it in a rose pattern.

Spoon the Mornay over the top and brown it with a blowtorch; garnish with red chili threads, scallion and shiso leaves.