Menu
Short Rib Soup Short Rib Soup
BBQ Short Ribs BBQ Short Ribs
Cranberry Short Ribs Cranberry Short Ribs
Short Rib Poutine Short Rib Poutine
Short Rib Tacos Short Rib Tacos
Hearty Short Ribs Hearty Short Ribs
Barbecued Beef Short Ribs Barbecued Beef Short Ribs
Slow-Cooker Short Ribs Slow-Cooker Short Ribs
German-Style Short Ribs German-Style Short Ribs
Short Ribs with Dumplings Short Ribs with Dumplings
Almond Rhubarb Cobbler Almond Rhubarb Cobbler
Slow-Cooked Short Ribs Slow-Cooked Short Ribs
Tomato Cobbler Tomato Cobbler
Blueberry Biscuit Cobbler Blueberry Biscuit Cobbler
Braised Short Ribs with Gravy Braised Short Ribs with Gravy
Cornbread Vegetable Cobbler Cornbread Vegetable Cobbler
Strawberry Rhubarb Cobbler Strawberry Rhubarb Cobbler
Rhubarb Cobbler Rhubarb Cobbler
Pomegranate Short Ribs Pomegranate Short Ribs
Biscuit Blueberry Cobbler Biscuit Blueberry Cobbler

Short Rib Cobbler

7 reviews
Test Kitchen Approved
Total Time

Prep: 45 min. Bake: 3 hours

Makes

8 servings

Updated: Apr. 17, 2023
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
Short Rib Cobbler
Short Rib Cobbler Recipe photo by Taste of Home
Next Recipe

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 a 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 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.
  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.
  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.