Short Rib Cobbler

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.