Short Rib Pot Pie Recipe
Make Short Rib Pot Pie Recipe in just 3h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the short ribs
For the filling and sauce
Pastry and finishing
Method
For the short ribs
- 1
Season and sear
Preheat oven to 325°F (160°C). Pat the short ribs dry with paper towels. Season all sides generously with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat until shimmering. Sear short ribs in batches, 3–4 minutes per side, until deeply browned. Transfer seared ribs to a plate and set aside.
- 2
- 3
Deglaze and braise
Pour in 1 cup red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Simmer until reduced by about half (3–5 minutes). Return short ribs to the pot. Add 3 cups beef stock, 3 thyme sprigs, and 2 bay leaves so ribs are mostly submerged. Bring to a gentle simmer, cover, and transfer to the preheated oven. Braise until meat is very tender and falling from the bone, about 2.25 to 2.5 hours.
- 4
Shred meat
Remove pot from oven. Transfer short ribs to a tray and let cool slightly. Strain braising liquid into a bowl, reserving solids; discard thyme sprigs and bay leaves. When ribs are cool enough to handle, remove bones and shred meat with two forks into bite-sized pieces. Skim excess fat from the strained braising liquid and set aside 1 1/4 cups of the liquid for the filling (chill briefly if needed to remove fat). Reserve any cooked vegetables for the filling if desired, roughly chopping them.
For the filling and sauce
- 5
Prepare potatoes
Bring a medium pot of salted water to a simmer. Add halved baby potatoes and cook until just tender when pierced with a knife, 8–10 minutes. Drain and set aside.
- 6
Make roux and sauce
Return the Dutch oven to medium heat and melt 3 tbsp unsalted butter. Add the finely chopped shallot and cook 2–3 minutes until softened. Sprinkle in 3 tbsp all-purpose flour and cook, stirring constantly, 1–2 minutes to form a blond roux. Gradually whisk in 1 cup warm additional stock and 1 1/4 cups reserved braising liquid until smooth. Simmer gently 4–6 minutes until sauce thickens to a gravy-like consistency.
- 7
Finish filling
Stir in shredded short rib meat, chopped reserved braised vegetables (if using), cooked potatoes, and 1 cup frozen peas. Add 1 tsp Worcestershire sauce, 2 tbsp chopped parsley, 1/2 tsp freshly ground black pepper and salt to taste. Cook over low heat 2–3 minutes to warm through and allow flavors to marry. If the filling is too thin, simmer a few minutes longer; if too thick, add up to 1/4 cup additional stock.
Pastry and final assembly
- 8
Assemble pot pies
Preheat oven to 400°F (200°C). Divide the filling evenly among four 1-cup (or two 2-cup) ovenproof ramekins or a single deep pie dish, leaving a 1/2-inch rim. Dust a work surface lightly with 1 tbsp flour and roll the puff pastry sheet gently to smooth seams and make it large enough to cover your containers. Cut pastry into rounds or shapes to cover each dish, leaving enough overhang to crimp. Brush the rims of the dishes with a little water, place pastry over the filling, and crimp edges to seal. Cut a small steam vent in the center of each pastry top.
- 9
Egg wash and bake
Whisk 1 large egg with 1 tsp milk to make an egg wash. Brush the pastry tops lightly with the egg wash. Place ramekins on a baking sheet to catch any spills and bake in the preheated oven 20–25 minutes, until pastry is puffed and deep golden brown. If using a larger pie, bake 30–35 minutes and cover edges with foil if they brown too quickly.
- 10