Short Rib Cobbler Recipe
Short Rib Cobbler Recipe photo by Taste of Home

Short Rib Cobbler Recipe

Publisher Photo
This recipe was inspired by my family's love of two things—beef stew and biscuits. After years of making the two separately, I put the biscuits on top of the stew like a cobbler. This supper's as down-home as it gets. —Janine Talley, Orlando, Florida
TOTAL TIME: Prep: 45 min. Bake: 3 hours
MAKES:8 servings
TOTAL TIME: Prep: 45 min. Bake: 3 hours
MAKES: 8 servings

Ingredients

  • 1/2 cup plus 3 tablespoons all-purpose flour, divided
  • 1-1/4 teaspoons salt, divided
  • 1/2 teaspoon pepper
  • 2 pounds well-trimmed boneless beef short ribs, cut into 1-1/2-in. pieces
  • 5 tablespoons olive oil, divided
  • 1 large onion, chopped
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 1 garlic clove, minced
  • 2 tablespoons tomato paste
  • 5 cups beef stock
  • 1 cup dry red wine or additional beef stock
  • 1 teaspoon poultry seasoning
  • 1 bay leaf
  • 1 package (14 ounces) frozen pearl onions, thawed
  • 4 medium carrots, cut into 2-inch pieces
  • COBBLER TOPPING:
  • 2 cups biscuit/baking mix
  • 2/3 cup 2% milk
  • Fresh thyme leaves

Directions

  1. Preheat oven to 350°. In a shallow bowl, mix 1/2 cup flour, 3/4 teaspoon salt and pepper. Dip short ribs in flour mixture to coat all sides; shake off excess.
  2. In an ovenproof Dutch oven, heat 3 tablespoons oil over medium heat. Brown beef in batches. Remove from pan.
  3. In same pan, heat remaining oil over medium heat. Add onion, chopped carrot and celery; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomato paste and remaining flour until blended. Gradually stir in stock and wine until smooth. Return beef to pan; stir in poultry seasoning, bay leaf and remaining salt. Bring to a boil.
  4. Bake, covered, 1-3/4 hours. Stir in pearl onions and carrot pieces. Bake, covered, 30-45 minutes longer or until beef and onions are tender. Skim fat and remove bay leaf.
  5. In a small bowl, mix biscuit mix and milk just until a soft dough forms. Drop by scant 1/4 cupfuls over beef mixture. Bake, uncovered, 40-45 minutes longer or until topping is golden brown. Sprinkle with thyme. Yield: 8 servings.
Originally published as Short Rib Cobbler in Taste of Home December 2013

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Short Rib Cobbler

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 15, 2014

"Making this again tomm. Made this few weeks ago, my guys thought it was awesome, so tender, so tasty. Short ribs are little bit expensive but well worth it!!!"

MY REVIEW
Reviewed Nov. 13, 2014

"This dish was fantastic!"

MY REVIEW
Reviewed Nov. 3, 2014

"I love love love short ribs ! Very easy and tantalizing !"

MY REVIEW
Reviewed Oct. 23, 2014

"Bake at 300 degree for the first 2 1/4 hours then up the temp to 350 degrees when you add the biscuits. Beef short ribs need low and slow to insure real tenderness. Just this one adjustment has never failed me when it comes to stew."

MY REVIEW
Reviewed Jan. 31, 2014

"I had some extra biscuits in the freezer, and this was the perfect recipe to put the leftovers on top. I could not find boneless short ribs, so I used a roast instead. The sauce is what makes this dish, and the smell while it cooks is wonderful!"

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