Short Rib Pot Pie

This small-but-mighty Short Rib Pot Pie packs a hearty punch! This recipe serves 4.


  • 3 cup all-purpose flour
  • 2 teaspoon kosher salt
  • 1/2 cup (1 stick) chilled, unsalted butter, cut into pieces
  • 1/2 cup vegetable shortening
  • 3 pound boneless beef short ribs, cut into 2 inch pieces
  • kosher salt
  • freshly ground pepper
  • 1/2 cup all-purpose flour
  • 2 tablespoon olive oil
  • 1 (10 ounce) package frozen pearl onions, thawed
  • 4 garlic cloves, chopped
  • 2 tablespoon tomato paste
  • 2 cup dry red wine
  • 2 sprigs rosemary
  • 6 sprigs thyme, plus 2 tablespoon chopped thyme
  • flaky sea salt
  • heavy cream (brushing)


  • Crust: Pulse flour and salt in a food processor.
  • Add butter and shortening and pulse into coarse with a few pea-size pieces but butter remaining.
  • Transfer to a large bowl and drizzle with 1/2 cup ice water.
  • Mix with a fork until dough just comes together.
  • Knead lightly, adding more water (by tablespoon) if needed, until no dry spots remain (should be shaggy but moist).
  • Form into disk and wrap tightly with plastic. Chill until firm, at least 2 hours.
  • Filling/Assembly: Preheat oven to 375.
  • Season short ribs with salt and pepper. Toss with 1/2 cup flour.
  • Heat oil in a large heavy pot over medium-high heat and, working in batches, shake excess flour from ribs and cook, turning occasionally, until deeply browned (8-10 minutes). Transfer to a large bowl (use a slotted spoon).
  • Add onions to same pot and cook until golden brown.
  • Season with salt and pepper then transfer to a small bowl (slotted spoon).
  • Reduce heat to medium, add garlic to pot, and cook, stirring, until soft (2 minutes).
  • Add tomato paste and cook, stirring, until slightly darkened (5-8 minutes).
  • Add wine, rosemary, and thyme sprigs.
  • Bring to a boil and cook, scraping up browned bits, until liquid is reduced by half (8-10 minutes).
  • Add 6 cups water to pot and bring to a boil.
  • Return short ribs to pot, season again with salt and pepper.
  • Reduce heat and simmer gently, uncovered, until meat is almost falling apart and liquid is thick enough to coat a spoon (2 1/2-3 hours).
  • Add onions and chopped thyme to pot and stir to break up short ribs.
  • Add salt and pepper to taste. Remove herb sprigs.
  • Roll out dough on a lightly floured surface to 1/8 inch thick.
  • Transfer filling to shallow 2 quart baking dish (alternative - use 8 individual dishes).
  • Place dough over filling and trim, leaving overhang. Tuck edges under and crimp.
  • Cut a few slits in the crust, brush with cream and sprinkle with sea salt.
  • Place dish on rimmed baking sheet and bake until filling is bubbly and crust is golden (50-60 minutes or 35-40 minutes for smaller dishes).
  • Let sit for 5-10 minutes before serving.

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