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Short Rib Cobbler

 Short Rib Cobbler
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.
8 ServingsPrep: 45 min. Bake: 3 hours

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

  • Preheat oven to 350°. In a shallow bowl, mix 1/2 cup flour, 3/4

2 of 2

Short Rib Cobbler (continued)

Directions (continued)

  • teaspoon salt and pepper. Dip short ribs in flour mixture to coat
  • all sides; shake off excess.
  • In an ovenproof Dutch oven, heat 3 tablespoons oil over medium heat.
  • Brown beef in batches. Remove from pan.
  • 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.
  • 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.
  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.