||Short Rib Pot Pie
1 Pie Crust
3 pounds boneless beef short ribs, cut into 2" pieces
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour, plus more
2 tablespoons olive oil
1 10-oz. package frozen pearl onions, thawed
4 garlic cloves, chopped
2 tablespoons tomato paste
2 cups dry red wine
2 sprigs rosemary
6 sprigs thyme, plus 2Tbsp. chopped thyme
Flaky sea salt
Heavy cream (for brushing)
Preheat oven to 375°.
Season short ribs with kosher salt and pepper; toss with 1/2, cup flour on a
rimmed baking sheet.
Heat oil in a large heavy pot over medium-high heat.
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 bowl.
Add onions to same pot and cook, stirring occasionally, until golden brown; season with kosher salt
and pepper and, using a slotted spoon, transfer to a small bowl.
Reduce heat to medium, add garlic to pot, and cook, stirring, until softened, about 2 minutes.
Add tomato paste and cook, stirring often, until slightly darkened in color, 5-8 minutes.
Add wine, rosemary, and thyme sprigs, 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.|
Return short ribs to pot; season with kosher salt and pepper.
Reduce heat and simmer gently, uncovered, until short ribs are almost falling apart and liquid is thick
enough to lightly coat a spoon, 2 1/2-3 hours.
Add onions and chopped thyme to pot and stir to break up short ribs; season filling with kosher salt and pepper.
Remove herb sprigs.
Roll out dough on a lightly floured surface to about 1/8" thick.
Transfer filling to a shallow 2-qt. baking dish.
Place crust over filling and trim, leaving overhang.
Tuck edges under and crimp.
Cut a few slits in crust.
Brush with cream and sprinkle with sea salt.
Alternatively, you can use 8 individual dishes.
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.
2017-02-03: We pulled someout for sandwiches on Hawaiian Bread which was excellent, but the pot pie didn't work.
We froze 3 pints of the meats which we will use in some other way, perhaps in cheese steak sandwiches.
2017-01-24: Added to the cookbook.