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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. —Janine Talley, Orlando, Florida
  • Total Time
    Prep: 45 min. Bake: 3 hours
  • Makes
    8 servings


  • 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
  • 2 cups biscuit/baking mix
  • 2/3 cup 2% milk
  • Fresh thyme leaves


  • 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.
  • In a 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 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.
  • 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.
  • 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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  • Twofeet
    Nov 15, 2014

    Making this again tomm. Made this few weeks ago, my guys thought it was awesome, so tender, so tasty. Short ribs are little bit expensive but well worth it!!!

  • fmdualexhaust
    Nov 13, 2014

    This dish was fantastic!

  • gucci65
    Nov 3, 2014

    I love love love short ribs ! Very easy and tantalizing !

  • rebelwithoutaclue
    Oct 23, 2014

    Bake at 300 degree for the first 2 1/4 hours then up the temp to 350 degrees when you add the biscuits. Beef short ribs need low and slow to insure real tenderness. Just this one adjustment has never failed me when it comes to stew.

  • mjbeagles
    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!

  • senrich
    Jan 7, 2014

    very easy to make and very tasty