Short Rib Pot Pie

This Short Rib Pot Pie recipe from Chef Lamar Moore feature Beef Short Ribs for a spin on a traditional holiday meal.

  • 4 lbs. boneless Beef Short Ribs, cut into 23” pieces 
  • Kosher salt and freshly ground black pepper 
  • 1/2 cup all-purpose flour 
  • 3 tbsp olive oil 
  • 10 oz fresh pearl onions, peeled 
  • 1-2 garlic cloves, chopped 
  • 3 tbsp tomato paste 
  • 2 cups red wine 
  • 6 cups Beef broth 
  • 4 sprigs rosemary, chopped finely 
  • 4 sprigs thyme, chopped finely
  • Flaky sea salt, to garnish
Shortbread Dough:
  • 1/2 lb. cold butter
  • 5 cups flour, sifted 
  • 1 tsp salt
  • 1 tsp baking soda 
  • 3 tsp baking powder 
  • 2 cups buttermilk
  • 1 egg 
  • Egg wash (as needed)
Shortbread Dough Preparation:
  1. Grate butter into a large bowl and set aside. Next sift flour, salt, baking soda and baking powder into a separate bowl. Combine eggs and buttermilk and mix into flour mixture. Gently mix grated butter into the flour mixture and set aside.
  1. Preheat oven to 350⁰ F. Season Short Ribs with salt and pepper. Heat oil in a large heavy pot over medium-high heat. Sear ribs in batches, turning occasionally, until deeply browned (8-10 minutes per batch). Transfer to a plate.  
  2.  Add onions to the same pot and cook, stirring occasionally, until golden brown. Season with salt and pepper and reduce heat to medium. 
  3. Add garlic, and cook, stirring, until softened about 2 minutes. Then add tomato paste and fresh herbs, stirring until slightly darkened in color about 5-8 minutes. Next add wine and begin to scrape up browned bits by using the back of a spoon. 
  4. Bring mixture to a boil and cook until liquid is reduced by half, about 8-10 minutes. Next reduce heat to medium, add the flour and cook for an additional 10 minutes. Then add Beef broth and bring to a boil. 
  5. Once boiling return Short Ribs to the pot. Season with salt and pepper. Reduce heat to low and cover, simmering gently, until Short Ribs are fork tender and liquid coats the back of a spoon. 
  1. Roll out shortbread dough on a lightly floured surface to about 1/8” thickness. Transfer filling to a shallow 2-qt. baking dish. Place dough over the filling and trim. Brush the dough with egg wash and top with flaky sea salt. 
  2. Place dish on a baking sheet. Bake for 45-60 minutes, until filling is bubbling, and crust is GBD (Golden Brown and Delicious). Serve and enjoy!

Nutrition information per serving, 8 servings: 970 Calories; 48 g Total Fat (23.6 g Saturated Fat; 1 g Trans Fat; 2.5 g Polyunsaturated Fat; 18.9 g Monounsaturated Fat); 179 mg Cholesterol; 1539 mg Sodium; 76 g Total Carbohydrate; 3 g Dietary Fiber; 5.8 g Total Sugars; 0 g Added Sugars; 45 g Protein; 236 mg Calcium; 8.6 mg Iron; 801 mg Potassium; 0.4 mcg Vitamin D; 0.8 mg Riboflavin; 16 mg Niacin; 0.5 mg Vitamin B6; 3.8 mcg Vitamin B12; 490 mg Phosphorus; 8.9 mg Zinc; 56.4 mcg Selenium; 163.6 mg Choline

Chef lamar moore