SHORT RIB POT PIE
Shortening is the secret to extra-flaky pie crust, but nothing compares to the flavor of butter. Use both, as in this super-luxe beef pie, and you're golden.
Provided by Bon Appétit Test Kitchen
Categories Beef Bake Braise Dinner Meat Beef Rib Winter Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield 8 servings
Number Of Ingredients 18
Steps:
- For crust:
- Pulse flour and salt in a food processor; add butter and shortening and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Transfer flour mixture to a large bowl and drizzle with 1/2 cup ice water. Mix with a fork until dough just comes together.
- Knead dough lightly, adding more water by the tablespoonful if needed, until no dry spots remain (dough will be slightly shaggy but moist). Form into a disk and wrap tightly in plastic. Chill until firm, at least 2 hours.
- For filling and assembly:
- Preheat oven to 375°F. 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 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 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-quart baking dish. Place 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
- Crust can be made 2 days ahead; keep chilled. Filling can be made 2 days ahead. Let cool; cover and chill. Reheat gently before assembling pie.
SHORT RIB AND TALLEGIO PIE
Provided by Rodney Henry, Food Network Star Season 9 Finalist
Categories main-dish
Time 5h15m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F.
- For the filling: In a large Dutch oven or heavy-bottomed saucepan, heat the oil. Sprinkle the short ribs generously with salt and pepper. When the oil is hot, add the short ribs and cook on each side until brown, about 3 minutes per side. When browned, remove the short ribs to a plate. Add in the apricots, capers and shallots, and stir, cooking until the shallots caramelize, about 2 minutes. Pour in the red wine and, using a wooden spoon, scrape up all brown bits stuck to the bottom of the pan. Return the short ribs to the pan, transfer to the oven and cook until knife tender, about 2 hours 30 minutes. Halfway through the cooking process, check your short ribs and make sure there is enough liquid in the pot still, adding more red wine if necessary.
- When the short ribs have finished cooking, remove them from the oven and let the mixture cool slightly, enough to handle. Transfer the short ribs to a large mixing bowl, and with two forks, shred the meat from the bones, discarding the bones. Meanwhile, there should be about 1 cup of cooking liquid left in the pot. If there is more than 1 cup, place back on the stovetop over medium heat and reduce the liquid to 1 cup. Add your cooking liquid to the bowl with the shredded short ribs. Then add the tallegio and heavy cream, stirring all to combine. Taste for seasoning, adding salt and pepper if necessary.
- For the crust: In a large mixing bowl, mix together the flour, salt, sugar and cinnamon. Add the shortening and butter and mix until it looks like wet sand. Mix in the raisins and walnuts. Slowly add 1 cup water, adding more as needed, until the dough comes together. Divide the dough into 5 even balls. On a floured surface, roll 2 balls out to 1/4-inch thickness. Save the remaining dough for other use. Transfer one crust to line the bottom of a 9-inch pie pan.
- Fill your crust with the cooled short rib mixture, and then top with the second crust. Cut 3 1-inch-long vents into the top crust and brush with melted butter. Transfer the pie to the oven and bake until golden brown and the gravy bubbles through the vents, 45 to 55 minutes. Pull out of the oven and let sit for approximately 15 minutes.
- Slice and serve with a small side of arugula salad.
- Recipe courtesy of Rodney Henry
SHORT RIB WELLINGTON POTPIE- WILLIAMS AND SONOMA
I found this recipe in a Williams and Sonoma catalog. It takes a while to make, but is perfect for a long winter evenings.
Provided by LauraNicole
Categories Pot Pie
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Pre-heat oven to 325°F.
- Season beef with satl and peper.
- In 3 1/2 ct wide dutch oven over medium high heat, warm oil.
- Working batches, brown beef on all sides, 8-10 minutes per batch. after browned transfer to bowl.
- Reduce heat to medium, cook prosciutto until cooked crisp. After done, transfer to bowl with beef.
- Increase heat to medium-high and cook mushrooms to tender, add to bowl with beef.
- Poor off excess fat in pot, return pot to medium heat, melt butter, sir in flour. cook stirring constantly for 2-3 minutes.
- Whisk in wine and demi-glace, cook for one minute.
- Slowly whisk in stock, bring to simmer.
- Add thyme, bay leaf, pearl onions, beef, prosciutto and mushrooms. lightly season with salt and pepper.
- Cover pot bake until beef is fork tender, 2-2&1/2 hours. Discard bay leaf, spoon off excess fat, stir in parsley.
- Increase oven to 400°F.
- Place puff pastry sheet on lightly flowered surface, using sharp knife, score pastry with diagonal lines 2" inches apart, forming diamond pattern.
- Brush edges of pot with water, brush pastry with egg mixture, place pastry with egg side up over pot, and press edges to seal. trim edges to seal.
- Transfer to oven, bake until puffed and golden brown, 20-25 minutes. Let rest for 10 minutes.
Nutrition Facts : Calories 1145.3, Fat 97.5, SaturatedFat 41.3, Cholesterol 170, Sodium 639, Carbohydrate 31.7, Fiber 1.8, Sugar 2.5, Protein 31.1
BRAISED SHORT RIB, STOUT, AND POTATO POTPIES
Braised Short Rib stewed in Guinness make up the filling of this Irish meat pie, while crisped potatoes form the top "crust" of this wintertime potpie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h30m
Yield Makes eight mini potpies or one 12-inch potpie
Number Of Ingredients 12
Steps:
- Make the filling: Preheat oven to 300 degrees. Season short ribs with salt and pepper. Dredge short ribs in flour, coating all sides. Transfer to a large plate. Heat oil in a large Dutch oven over high heat. Working in batches, brown short ribs, about 1 minute per side. Transfer to a large plate using kitchen tongs.
- Reduce heat to medium. Add yellow onion to Dutch oven, and cook until golden, about 8 minutes. Add garlic. Cook for 2 minutes. Return meat to Dutch oven. Add stout and rosemary. Bring to a simmer. Cover, and transfer to oven. Bake for 2 1/2 hours.
- Remove Dutch oven from oven, and add cipollini onions. Braise until meat is tender and onions are cooked through, about 30 minutes. Shred meat using 2 forks. Season with salt and pepper. Divide filling among eight mini (1-cup) pie plates, or transfer to a 12-inch (8-cup) gratin dish.
- Make the topping: Raise oven temperature to 375 degrees. Peel potatoes, and very thinly slice each (preferably on a mandoline). Arrange potatoes over meat to form tight concentric circles, working around the edge and overlapping each potato by three-quarters. Brush with oil, and sprinkle with salt and pepper. Bake until topping is golden and filling is bubbling, about 45 minutes for mini potpies (1 hour for large potpie).
SLOW-COOKER SHORT RIBS
These slow-cooker short ribs are an easy alternative to traditionally braised short ribs-you don't need to pay any attention to them once you get them in the slow cooker. (That makes it my favorite beef short ribs recipe!) -Rebekah Beyer, Sabetha, Kansas
Provided by Taste of Home
Categories Dinner
Time 6h45m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs., Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened; press cancel. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.
Nutrition Facts : Calories 250 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 412mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.
SHORT RIB WELLINGTON POT PIE
Steps:
- Preheat an oven to 325°F. Season the beef with salt and pepper. In a 3 1/2-quart wide Dutch oven over medium-high heat, warm the olive oil. Working in batches, brown the beef on all sides, 8 to 10 minutes per batch. Transfer to a bowl. Reduce the heat to medium. Add the prosciutto and cook, stirring occasionally, until crisp, 6 to 8 minutes. Add to the bowl with the beef. Increase the heat to medium-high, add the mushrooms and cook, stirring occasionally, until tender, about 8 minutes. Add to the bowl with the beef. Pour off the excess fat in the pot. Return the pot to medium heat and melt the butter. Stir in the flour and cook, stirring constantly, 2 to 3 minutes. Whisk in the wine and demi-glace and cook for 1 minute. Slowly whisk in the stock and bring to a simmer. Add the thyme, bay leaf, pearl onions, beef, prosciutto and mushrooms. Lightly season with salt and pepper. Cover the pot, transfer to the oven and cook until the beef is fork-tender, 2 to 2 1/2 hours. Discard the bay leaf and spoon the excess fat off the cooking liquid. Stir in the parsley. Increase the oven temperature to 400°F. Place the puff pastry sheet on a lightly floured work surface. Using a sharp knife, score the pastry with diagonal lines about 2 inches apart, forming a diamond pattern. Brush the edge of the pot with water, then brush the pastry with the egg mixture. Place the pastry, egg wash side up, over the pot and press the edges to seal. Trim the overhanging pastry to 1 inch. Transfer the pot to the oven and bake until the pastry is puffed and golden brown, 20 to 25 minutes. Let rest for 10 minutes before serving. Serves 6 to 8.
INSTANT POT® SHORT RIBS
It's easy to love fall-off-the-bone short ribs. The only problem with a traditional braising recipe is that it will be hours before eating happens. Make short ribs in an electric pressure cooker and eat these in half the time. The pressure inside the cooker transforms any liquid into hot steam, which goes deep into the meat and produce far more tender ribs than any other method would make. Less time and better? You bet.
Provided by Shauna James Ahern
Categories Main Dish Recipes Rib Recipes
Time 10h4m
Yield 12
Number Of Ingredients 13
Steps:
- Pour red wine over short ribs in a large bowl. Marinate in the refrigerator, 8 hours to overnight.
- Remove ribs from marinade, saving marinade for later use. Season short ribs with salt and pepper. Coat 1 side of each short rib with flour.
- Select the "Saute" setting on an electric pressure cooker (such as Instant Pot®); add olive oil and butter. Cook and stir until butter melts, about 2 minutes. Add 3 short ribs to hot butter-oil mixture. Cook until bottom is browned, about 8 minutes. Transfer browned short ribs to a plate. Repeat cooking with remaining short ribs, reserving butter-oil mixture in the pot.
- Cook and stir onion, carrots, garlic, and rosemary in the hot butter-oil mixture, scraping browned bits off the sides of pot, until onion is softened and starting to brown, about 5 minutes. Add reserved wine marinade; stir well. Simmer until wine is reduced by 1/2, about 10 minutes.
- Return ribs to the pot; add chicken stock. Ensure the total volume does not go above the maximum fill line and that the bulk of the ribs are submerged. Seal the pressure cooker. Turn the venting knob on top to "Sealed", causing the floating valve to pop up.
- Press the "Manual" button; set timer for 35 minutes. Tap the venting knob with a wooden spoon or spatula. Stand back; turn knob to point at "Vent." Remove lid when pressure is released, about 5 minutes.
- Transfer the ribs to a plate and cover with aluminum foil, reserving sauce in the pot.
- Turn the Instant Pot to "Saute". Simmer sauce until slightly reduced, about 5 minutes. Stir water and cornstarch together in a bowl until smooth; add to sauce in the pot. Cook for 3 minutes. Strain sauce and serve over ribs.
Nutrition Facts : Calories 484.9 calories, Carbohydrate 13.2 g, Cholesterol 70 mg, Fat 35.5 g, Fiber 0.7 g, Protein 15.9 g, SaturatedFat 14.3 g, Sodium 277.4 mg, Sugar 1.4 g
SLOW COOKER SHORT RIBS
Slow-cooked beef short ribs used two ways. Can anyone say 'M'm! M'm! Good'? Put the meat in a hoagie roll and serve with the reserved broth for dipping. Or, moisten with your favorite barbecue sauce and serve on a toasted bun.
Provided by lgmarge
Categories Main Dish Recipes Rib Recipes
Time 5h15m
Yield 8
Number Of Ingredients 9
Steps:
- Prepare a slow cooker crock with cooking spray.
- Spread celery, carrots, onion, and garlic in the bottom of the crock. Season short ribs with salt and pepper; place atop the vegetables. Pour beef consomme and water into the crock.
- Cook on High until the ribs are fork-tender, 5 to 7 hours.
- Remove the ribs from the slow cooker to a platter. Strain the broth and discard the vegetables.
- Strip meat from the bones of the ribs. Discard bones and transfer meat to a bowl. Shred meat with 2 forks and serve with strained broth.
Nutrition Facts : Calories 617.5 calories, Carbohydrate 6 g, Cholesterol 116.6 mg, Fat 52.2 g, Fiber 1.3 g, Protein 29.1 g, SaturatedFat 22.1 g, Sodium 289.2 mg, Sugar 2.8 g
IRISH PRIME RIB PIE
This is the best way ever to make use of your leftover standing rib roast (or prime rib) from the holidays. I look forward to this as much as the roast itself!
Provided by JackieOhNo
Categories Savory Pies
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 450 degrees.
- Cook potatoes and carrots together in boiling salted water until just tender. Drain; set aside.
- In a small skillet, melt 1 T. of the butter and saute onions over medium heat until lightly brown. Lower heat. Sprinkle onions with sugar; toss lightly. Add white wine; cook until almost all liquid is absorbed. Remove from heat; set aside.
- In a large saucepan, over low heat, melt remaining 3 T. butter. Add flour to make a roux and whisk for 3 minutes. Add the stock, whisking constantly. Mixture should thicken considerably. Raise heat slightly. Add cream, stirring constantly. Lower heat. Cook and stir 1 minute longer.
- Add potatoes, carrots, onions, beef, peas, cayenne, and allspice. Add salt and pepper to taste. Mix well; remove from heat.
- Spoon mixture into a 2-quart casserole dish. Sprinkle with parsley and chives.
- Roll out pie dough and place over top of casserole. Build up the edges high and pinch into rim of dish. Cut a slit in the top to allow steam to escape. Brush egg yolk over the crust. Bake in preheated 450 degree oven for 10 minutes; reduce heat to 375 degrees. Bake 20 minutes longer. Let stand 5 minutes before serving.
More about "short rib pot pie food"
SHORT RIB POT PIE RECIPE - BON APPéTIT
From bonappetit.com
4.1/5 (219)Estimated Reading Time 4 minsServings 8
SHORT RIB WELLINGTON POTPIE - WILLIAMS SONOMA
SHORT RIB POT PIE RECIPES
From tfrecipes.com
BEEF SHORT RIB, MISO AND BEER POT PIES RECIPE | GOOD FOOD
From goodfood.com.au
SHORT RIB POT PIE - PINTEREST
From pinterest.com
BEEF SHORT RIB AND ALE PIE RECIPE - CHOWHOUND
From chowhound.com
SHORT RIB POT PIE RECIPE BY MONTE - COOKEATSHARE
From cookeatshare.com
BEEF SHORT RIBS - MARTHA STEWART
From marthastewart.com
SHORT RIB POT PIE | RECIPE | POT PIE, RECIPES, FOOD
From pinterest.com
SHORT RIB SHEPHERD’S PIE - WILLIAMS SONOMA
From williams-sonoma.com
SHORT RIB POT PIE – SHUTTER N SPICE
From shutternspice.com
SHORT RIB POT PIE BEST RECIPES - COOKINGTODAY.NET
From cookingtoday.net
SHORT RIB POT PIE, WITH MASHED POTATO MACROS - KETOGENIC.COM
From ketogenic.com
SHORT RIB PIE RECIPES
From tfrecipes.com
BEEF SHORT RIB POTPIE - SIMPLY SO GOOD
From simplysogood.com
SHORT RIB POT PIE – WORKING WOMAN'S FOOD
From workingwomansfood.com
BEEF SHORT RIB AND ONION COTTAGE PIE RECIPE - LOVEFOOD.COM
From lovefood.com
SHORT RIB PIE RECIPE - TODAY.COM
From today.com
BRAISED BEEF SHORT RIB POT PIE WITH PUFF PASTRY | SAY GRACE
From saygraceblog.com
SHORT RIB POT PIE | COOK WITH HEATHER
From cookwithheather.com
SHORT RIBS PIE - PIES AND TACOS
From piesandtacos.com
SHORT RIB & AGED CHEDDAR POT PIE RECIPE | SARGENTO® FOODS ...
From sargento.com
SHORT RIB POT PIE KIT FOR 4 BY CHEF WOLFGANG PUCK - GOLDBELLY
From goldbelly.com
SHORT RIB "POT PIE" - MENU - THE FRONT YARD - NORTH HOLLYWOOD
From yelp.com
PRIME RIB POT PIE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SHORT RIBS RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
RECIPES FOR SHORT RIBS : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
BEEF SHORT-RIB PIE RECIPE - TODAY.COM
From today.com
SHORT RIB POT PIE - BIGOVEN
From bigoven.com
MINI BRAISED SHORT RIB POT PIE - PAULSEN FOODS
From paulsenfoods.com
SHORT RIB POT PIE - IT'S WHAT'S FOR DINNER
From beefitswhatsfordinner.com
BEEF POT PIE | 13TH STREET WINERY
From 13thstreetwinery.com
SHORT RIB POT PIE | RECIPE | COOKING, POT PIES RECIPES, FOOD
From pinterest.ca
SHORT RIB POT PIE - FOXES LOVE LEMONS
From foxeslovelemons.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love