Welsh Family Kitchen
Short Rib Pot Pie
Ingredients:
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)
Procedures:
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.
Notes:
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.
02/03/2017
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