Short Rib Pot Pie

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Slow-braised short rib pot pie with a flaky and crispy crust. Watch the video here.

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This pot pie is topped with our homemade puff pastry (laminated dough), but you can swap that with a sheet of puff pastry to save some time.

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WHAT YOU'LL NEED (scroll to full ingredient list)

• 12-inch Cast Iron Skillet

• 5-7 qt Dutch oven or large oven-safe pot with a lid

• Strainer

• Puff pastry (laminated dough)

• Basting Brush

• Bone-in short ribs

• Yellow onion

• Garlic

• Carrots

• Fresh rosemary

• Fresh thyme

• Fresh parsley

• Dark beer or red wine

• Beef broth

• Worcestershire sauce

• Frozen peas

• Egg

• Butter, unsalted

• Heavy cream

• Brown sugar

• All-purpose flour

• Black pepper, coarse

• Salt

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DIRECTIONS

STEP 1: PRE-HEAT

• Preheat oven to 325°F.

STEP 2: SEAR

• Liberally season the short ribs with kosher salt.

• In a 5-7 qt Dutch oven or oven-safe pot, sear the short ribs with oil over medium-high heat until browned.

• Then remove from the pot and set aside.

  • NOTE: These will not be fully cooked in this step.

STEP 3: SAUTE

• Sauté the onion and carrots in the same pot until softened.

STEP 4: BROTH

• Add in the liquids, brown sugar, pepper, seared ribs, and garlic.

• Bundle the herbs with twine and add to the top.

• Bring to a simmer.

STEP 5: BRAISE

• Cover with a lid and transfer to the oven at 325°F for 2.5-3 hours.

  • The meat is done when the internal temperature reaches about 200°F.

• Strain the gravy from the pot and set aside.

• Squeeze the braised garlic out of the outer peel and add to the pot.

STEP 6: ROUX & GRAVY

• Melt butter in a 1-2 qt saucepan over medium heat, then mix in the flour.

• Slowly add about half of the short rib gravy and blend it with the roux until incorporated.

• Then add the remaining gravy, cream, and salt to taste.

STEP 7: SHRED

• Increase oven to 425°F.

• Remove ribs and let rest for 10-15 mins.

• Then, remove the meat from the bone, shred it, and return it to the pot.

• Lastly, mix in the peas and gravy.

STEP 8: POT PIE

• Lay the puff pastry (laminated dough) on a flat surface and dust with flour. Then lay the cast iron upside down to cut around the skillet, leaving about 1-inch of dough around the outer diameter of the skillet.

• Transfer the filling to a seasoned 12-inch cast iron.

• Cover with the laminated dough and use a fork to poke steam holes into the dough.

• In a small bowl, whisk together the egg and cream, then with a basting brush lightly brush the top of the dough to create a thin, even layer.

• Bake at 425°F until golden brown and crispy (about 25-30 mins).

• Remove from oven and top with chopped parsley.

  
  

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INGREDIENTS

Makes 6-8 servings

POT PIE

• 14 x 14 inch sheet homemade puff pastry (laminated dough)

• 4 lbs bone-in short ribs

• 1 yellow onion, diced

• 1 head of garlic, cut 1/2 inch off the top

• 2-3 medium carrots, obliqued

• 3 sprigs rosemary, about 6 inches long

• 10 springs thyme, about 6 inches long

• 24 fl oz dark beer or red wine

• 3 C beef broth

• 1/2 TBSP black pepper, coarse

• 2 TBSP brown sugar

• 1/3 C Worcestershire sauce

• 1/2 tsp salt

• 1 C frozen peas

EGG WASH

• 1 egg

• 1 TBSP heavy cream

GRAVY

• 3 C of the short rib gravy

• 5 TBSP butter, unsalted

• 1/2 C heavy cream

• 1/3 C all-purpose flour

• Salt to taste

OPTIONAL TOPPING

• 2 TBSP fresh parsley, chopped

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