Friday, May 25, 2012

Braised Short Ribs Stout Pie

Sunday was our sixth anniversary and Lee told me he had a special dinner planned.  I was supposed to fly in from a conference I was at over the weekend at 5:30, but had the worst delay in Houston and didn't get home until 10:30.  I totally missed dinner.  

Luckily this tasty pile of meat and potatoes is even better after its had time to meld together even more.  The meat just dripped off of the fork and into my mouth and the potatoes melted.  It was absolutely amazing. I really love short ribs. I'm crushed that I didn't discover how much I love them until I was 30.  Look at what I missed over the years!

I'll admit, I don't know why this is called pie. It's not pie.  I couldn't find any bread or crust, but it is nonetheless delicious.  Probably more delicious since I'm not a fan of savory pie crust anyway. 

So overall, this is an awesome dish and the best part is that since I missed our original dinner, I'm pretty sure that Lee owes me another anniversary dinner! Look for that soon!

This recipe does take some time, about 4 hours total so plan accordingly.

Preheat oven to 300.

Here's what you need:

Dredge the short ribs in flour while your oil is heating on the stove in a large dutch oven.

When oil is hot, brown short ribs in batches on all sides, about 1 min per side.

My camera screwed up after this and some of the pictures didn't come out so make sure you follow the directions provided below with the ingredients.

When the meat is brown, take them out and place on a plate and set aside for now.  Turn heat down to medium and add your sliced onions and cook for about 8 minutes until golden.  Add chopped garlic and cook for 2 more minutes.  Add short ribs back to pot and pour in beer and rosemary.

Place the lid on top and put in the oven for 2.5 hours.
Michelle B. By Fagor 5 1/2-Qt. Cast-Iron Dutch Oven
Emile Henry Flame Top Oval Dutch Oven/Stew Pot, 6.3 quart - Red - Flam

After 2.5 hours, take out and add your petite onions, fresh or frozen.  Place covered back into the oven for another 30 minutes.

After 30 minutes take out and shred the short ribs with a fork and remove any bones, the sauce will thicken up after shredding.

Raise oven temperature to 375.

Place short rib mixture into a baking dish or large 12" souffle dish like I did. Top with thinly sliced potatoes in a tight pattern overlapping all the way around the top of the dish. Brush with olive oil and sprinkle with salt and pepper.

Place back in oven and bake for 1 hour or until golden on top and bubbly.

For The Filling
  • 4 pounds boneless short ribs, cut into 2-inch pieces
  • Coarse salt and freshly ground pepper
  • 1/3 cup all-purpose flour
  • 3 tablespoons safflower oil or olive oil.
  • 1 medium yellow onion, halved and thinly sliced
  • 5 garlic cloves, thinly sliced
  • 2 bottles (12 ounces) stout, preferably Guinness (3 cups)
  • 2 rosemary sprigs
  • 1 pound cipollini onions, peeled ( I used Frozen Petite onions)
For The Topping
  • 6 medium russet potatoes (3 1/2 pounds)
  • Extra-virgin olive oil, for brushing
  • Coarse salt and freshly ground pepper
  1. Make the filling: 
    1. Preheat oven to 300 degrees. 
    2. Season short ribs with salt and pepper. Dredge short ribs in flour, coating all sides. 
    3. Transfer to a large plate. 
    4. 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.
  2. Reduce heat to medium. 
  3. Add yellow onion to Dutch oven, and cook until golden, about 8 minutes. Add garlic. 
  4. Cook for 2 minutes. 
  5. Return meat to Dutch oven. Add stout and rosemary. Bring to a simmer. 
  6. Cover, and transfer to oven. Bake for 2 1/2 hours.
  7. Remove Dutch oven from oven, and add cipollini onions. 
  8. Braise until meat is tender and onions are cooked through, about 30 minutes. 
  9. Shred meat using 2 forks. Season with salt and pepper. 
  10. Divide filling among eight mini (1-cup) pie plates, or transfer to a 12-inch (8-cup) gratin dish.
  11. Make the topping:
    1.  Raise oven temperature to 375 degrees. 
    2. Peel potatoes, and very thinly slice each (preferably on a mandolin). 
    3. Arrange potatoes over meat to form tight concentric circles, working around the edge and overlapping each potato by three-quarters. 
    4. Brush with oil, and sprinkle with salt and pepper. 
  12. Bake until topping is golden and filling is bubbling, about 45 minutes for mini potpies (1 hour for large potpie).

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