Show Subscription Form




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

Short Rib Cobbler Recipe

Read Reviews (2)
4.5 2
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 King Arthur Unbleached 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

Nutritional Facts

1 serving equals 454 calories, 23 g fat (6 g saturated fat), 47 mg cholesterol, 930 mg sodium, 40 g carbohydrate, 3 g fiber, 23 g protein.

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

Nutritional Facts

1 serving equals 454 calories, 23 g fat (6 g saturated fat), 47 mg cholesterol, 930 mg sodium, 40 g carbohydrate, 3 g fiber, 23 g protein.

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

Reviews for Short Rib Cobbler(2)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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!

MY REVIEW
Reviewed Jan. 7, 2014

very easy to make and very tasty

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT