RECIPE: BRAISED SHORT RIBS POT PIE
BRAISED BEEF SHORT RIBS
-3 lbs beef short ribs
-3 tbs packed brown sugar
-5 cloves garlic, smashed
-1 tsp dried thyme
- ¼ c flour
-1 can condensed French Onion soup
-1 bottle dark beer
-braised beef and juices
-1 sweet onion, chopped
-6 celery ribs, chopped
-2 yukon gold potatoes, peeled and cubed
-2c carrots, chopped
-1 can peas or 2c frozen peas
-2 tbs flour
-1c whole milk
- ½ c cream
-1 can chicken broth
- ¼ c chopped parsley
-2 tbs dried thyme
-salt & pepper
CHEESY BISCUIT TOPPING
-2 ½ tsp baking powder
- ½ tsp salt
-1 stick unsalted butter
-1c shredded cheese (cheddar or romano work well)
-1c whole milk
1) Cook beef short ribs the night before in the slow cooker.
Place all ingredients for short ribs in slow cooker and set for 9 hours. (Note:
You can double the recipe and use ½ by itself over noodles – yum!)
2) In large pot, sautee onion in olive oil for a few
minutes, then add celery, carrot and potato, and cook until soft. Add in salt,
pepper and thyme. Stir in beef with juices and parsley, cook for 10 minutes
until all combined. Add milk and cream, stir together. Add in flour and stir
until thick. Add peas and chicken broth.
Pour into large baking dish. Consistency should be like
gravy – a bit thick, but also liquidy.
Heat oven to 400 degrees.
3) Make the biscuit topping. In a large bowl, combine flour,
baking powder and salt, stir together. Cut in cold butter until distributed
(Note: You can first cut into cubes with a knife, then mix into flour using a
fork). Add cheese. Stir in milk. Dough will be a bit wet and sticky. Add more
milk if needed.
Scoop in mounds over beef and vegetable mixture.
4) Cook 40 minutes. (Note: You can place a cookie sheet on
the rack below just in case any juices bubble over.) Let rest about 10 minutes
before serving, and scoop portions into bowls, each with some cheesy biscuit on