03 April 2014

Short Rib Pot Pie

When I received the March issue of bon appétit, I was super excited. The cover was gorgeous and I immediately knew that I wanted to make whatever I was drooling over. Fast forward a few weeks because hello I'm lazy as shit and forget things super quick.

I finally got a chance to make this last Monday and I haven't been able to shut up about it since. This picture doesn't even do it justice. It was just so amazing and wonderful. I felt it was better than my attempt at Beef Wellington though the hubs respectfully disagreed. In talking with people, I realized how much I had changed the recipe based on reviews and comments on the bon appétit website. I decided to do a blog post about it and not only link the original recipe because it's SO good but also tell you what I did differently.



Short Rib Pot Pie Recipe
(Original: bon appétit)

Crust:
  • 1 ready made pie crust (like this)

Filling:
  • 2-3 lbs boneless beef short ribs, cut into 2" pieces
  • salt and pepper 
  • 1/3-1/2 cup all-purpose flour
  • 2 tablespoons canola oil
  • 1-14 oz package of pearl onions 
  • 1-8 oz package of mushrooms, stemmed and chopped
  • 2 teaspoons minced garlic 
  • 2 tablespoons tomato paste 
  • 1 1/2 - 2 cups red wine
  • 2 sprigs rosemary
  • 6 sprigs thyme, plus 2 tablespoons off the sprig
  • Flaky sea salt like Maldon
  • 1 egg
  • 6 cups of water or beef broth

Cooking:
  • Dry the short ribs off with a paper towel if they seem a bit wet or juicy then season with salt and pepper. Don't be shy but don't try and kill anyone either. Toss them in a bowl with flour. Heat the oil in a nice heavy pot using medium-high heat. I have a Lodge Cast Iron Dutch Oven that is just perfect for this kinda stuff. Best Christmas present! You want to shake off any extra flour then brown the sides of the meat. You will want to work in batches and it will take about 8-10 minutes per batch. Be patient. This step is kinda important. Once that's done, take them out and but them on a baking sheet or in a bowl. Just not the flour bowl but that's gross and you'll get the shits.
  • Add the onions to your pot and cook them for a few minutes. They'll pick up some of the yummy bits and pieces and start turning a golden brown. Add the mushrooms that you chopped up and continue cooking for just a minute or two. Make sure to season this with some salt and pepper. Transfer this to a bowl using a slotted spoon. 
  • Reduce the heat to medium then add the garlic to the pot and cook for about 2 minutes. Be SUPER careful not to burn the garlic. Add the tomato paste and cook until it's turned a darker red color. You will want to stir a lot while you do this part. It will seem like it takes forever but it's worth it.
  • Add 6 cups of water or beef broth and bring the pot to a boil. Add the short ribs back to the port then season with salt and pepper. Reduce the heat and let it simmer uncovered. This is where you have to be patient. It's going to take a long time to get these to be super tender. Let it do it's thing for about 2 1/2 - 3 hours. Just come and check it from time to time. You know you're getting close when the sauce begins to thicken so that it coats a spoon.
  • Preheat the oven to 375 and take 1 of the pie crust rolls out of the fridge along with the egg.
  • Take out the herb sprigs then add the onions and mushrooms to the pot along with the extra thyme.
  • Once the dough has sat out for a bit, roll it out on a lightly floured surface. Transfer the pot contents to a shallow 2 quart baking dish. Mine didn't quite fit so I made 3 mini pies with the leftovers in some ramekins. Place the rolled out dough over the filling and trim the edges a bit leaving some overhang. Tuck the edges under and crimp it - You know ... make it look pretty. Cut a couple slits in the top of the crust. Beat the egg in a small bowl and brush on the crust. Sprinkle some sea salt on it to make it look hella fancy.
  • Place this dish on a baking sheet to make it easier to put in the oven. Then bake until the crust is golden brown and it's all wonderful and bubbly. This takes about 50 minutes unless you used all small dishes, which would mean about 35 minutes.
  • Once it's done, take it out and leave it alone for at least 5 minutes. Go finish making some sides like mashies.
  • Enjoy 

Protips:
  • Ain't nobody got time to make pie crust ... also the store brand works just fine.
  • One of the commenters on the bon appétit website used chuck roast and said it was just as good. If you try it out and it still rocks, let me know. I may because I want this again and soon.
  • I use two kinds of salt. Most of the time it's pink Himalayan salt. For the fancy crust, I used Maldon salt to make a statement.
  • I buy the small jars of minced garlic. It's easy, relatively cheap and always ready to go.
  • When it comes to tomato paste in small quantities, I tend to use Amore. It's more concentrated and higher quality. For stuff like sloppy joes, I'll just use the can one.
  • If a recipe calls for red wine, I generally stick to Merlot. My grocery store sells these cute little sample bottles for around a dollar or two that are the perfect amount. Drinking wine isn't my deal so no point in going big.
  • I use Better than Bouillon Beef Base thanks to brains over at Budget Bytes. It's easy, works out to be much cheaper and I've found that it tastes a lot better.

Overall this recipe was super yummy and definitely one I will do again. The hubs did make a special request for future attempts. He wasn't a huge fan of the pearl onions so I will most likely sub 1-2 largish onions chopped up instead. Or maybe just forget and cut back a little and cross my fingers that he forgets.


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