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The Improv Kitchen: Beef Short Rib Pot Pie

Written By Annette Holland on 3/25/14 | 1:42 PM

Why can I never stick to the recipe? Doesn't matter, this came out amazingly well.

In the last few years I have become the queen of 30-minute or less meals (from scratch! unless it's a slow-cooker meal) because I just don't have the time in our busy schedules to do more. But, when someone bats his ridiculously long eyelashes at me coupled with puppy dog eyes and tells me how good my cooking is ... well, I decided to put in some effort on a new recipe.

Using a pre-made crust saved me about an hour of time though. Caveat, the original recipe called for 2 tablespoons tomato paste, but I read it wrong (I mean, who uses such a tiny amount, right???!)

Beef Short Rib Pot Pie

Recipe by Annette Holland

5 stars
Prep time: 3.5 hours
Cook time: 1 hour
Total time: 4.5 hours
Yield: 4 servings
Ingredients
  • 2 pre-made gluten-free pie crusts or butter puff pastry shells
  • 1.5 lbs beef short ribs (on the bone)
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 small onion chopped
  • 4 garlic cloves, chopped
  • 8oz can tomato paste
  • 1 cup dry red wine (I used Yellowtail Shiraz)
  • 2 tablespoons dried rosemary (or to taste)
  • 2 tablespoons dried thyme (or to taste)
  • 1 cup mushrooms
  • 1 cup sliced carrots or unsliced baby carrots
  • 1/2 cup frozen peas
  • 6 cups water
Cooking Directions
  1. Season short ribs with salt and pepper; toss with flour. Heat oil in a large heavy pot over medium-high heat and, working in batches, shake excess flour from ribs and cook, turning occasionally, until deeply browned, 8–10 minutes per batch. Using a slotted spoon, transfer to a large plate.
  2. Add onions and garlic to same pot and cook, stirring occasionally, until golden brown.
  3. Add tomato paste and cook, stirring often, until slightly darkened in color, 5–8 minutes. Add wine, rosemary, and thyme, bring to a boil, and cook, scraping up browned bits, until liquid is reduced by half, 8–10 minutes. Add 6 cups water to pot and bring to a boil.
  4. Return short ribs to pot. Reduce heat and simmer gently, uncovered, until short ribs are almost falling apart (and off the bone) and liquid is thick enough to lightly coat a spoon, 2 1/2–3 hours. Season to taste if necessary. Maybe add a little parsley as well.
  5. Line bottom of pie/baking dish with one crust. Transfer filling to baking dish and add carrots, mushrooms and peas. Place second crust over filling and trim, leaving overhang. Tuck edges under and crimp. Cut a few slits in crust. Alternatively, you can use individual dishes.
  6. Place dish on a rimmed baking sheet and bake pot pie until filling is bubbling and crust is golden brown, 50–60 minutes (35–40 minutes for smaller dishes). Let sit 5–10 minutes before serving.
DO AHEAD: Filling can be made 2 days ahead. Let cool; cover and chill. Reheat gently before assembling pie.


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