Short Rib Cobbler
TOTAL TIME: Prep: 45 min. Bake: 3 hours
YIELD: 8 servings.
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
Ingredients
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1/2 cup plus 3 tablespoons all-purpose flour, divided
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1-1/4 teaspoons salt, divided
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1/2 teaspoon pepper
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2 pounds well-trimmed boneless beef short ribs, cut into 1-1/2-in. pieces
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5 tablespoons olive oil, divided
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1 large onion, chopped
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1 medium carrot, chopped
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1 celery rib, chopped
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1 garlic clove, minced
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2 tablespoons tomato paste
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5 cups beef stock
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1 cup dry red wine or additional beef stock
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1 teaspoon poultry seasoning
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1 bay leaf
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1 package (14 ounces) frozen pearl onions, thawed
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4 medium carrots, cut into 2-inch pieces
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COBBLER TOPPING:
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2 cups biscuit/baking mix
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2/3 cup 2% milk
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Fresh thyme leaves
Directions
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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.
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2.
In a Dutch oven, heat 3 tablespoons oil over medium heat. Brown beef in batches. Remove from pan.
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3.
In same pan, heat remaining oil over medium heat. Add onion, chopped carrot and celery; cook and stir until tender, 2-3 minutes. 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.
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4.
Bake, covered, 1-3/4 hours. Stir in pearl onions and carrot pieces. Bake, covered, until beef and onions are tender, 30-45 minutes longer. Skim fat and remove bay leaf.
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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, until topping is golden brown, 40-45 minutes longer. Sprinkle with thyme.
Nutrition Facts
1 serving: 452 calories, 22g fat (6g saturated fat), 48mg cholesterol, 929mg sodium, 40g carbohydrate (9g sugars, 3g fiber), 23g protein.
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