Braised Beef Short Rib Pot Pie
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Beef Short Rib Pot Pie

Decadent braised short ribs, asparagus and potatoes in this puff pastry topped pot pie makes for a comforting Sunday Dinner. 
Prep Time25 mins
Cook Time4 hrs
Total Time4 hrs 25 mins
Cuisine: American
Servings: 6


  • 6 bone-in short ribs about 6 pounds
  • Kosher salt
  • Extra-virgin olive oil
  • 1 lg Spanish onion cut into 1/2-inch pieces
  • 2 ribs celery cut into 1/2-inch pieces
  • 2 carrots peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
  • 2 cloves garlic
  • 3/4 cups tomato paste
  • 3 cups red wine
  • 6 cups beef broth divided
  • 1 bunch fresh thyme tied with kitchen string
  • 2 bay leaves
  • 1.5 cups pearl onions frozen
  • 12 ounces cut asparagus frozen
  • 2 Yukon Gold potatoes medium dice
  • 3 T butter
  • 3 T flour
  • 2 Puff Pastry sheets
  • 1 egg
  • 1 T water


  • Preheat the oven to 375 degrees F.
    Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pot and brown well, about 2 to 3 minutes per side.  Cook in batches, if necessary.
  • Puree all the vegetables and garlic in a food processor until a paste forms . When the short ribs are brown on all sides, remove them from the pot.
  • Drain the fat, coat the bottom of the pot with more oil and add the pureed vegetables. Season the vegetables with salt and brown for about 5 to 7 minutes. Add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan.
  • Return the short ribs to the pan and add 2 cups beef broth or until the broth has covered the meat. Add the thyme and bay leaves. Cover the pan and place in the oven for 3 hours. Check periodically during the cooking process and add more broth or water, if needed. 
  • During the last 20 minutes of cooking add potatoes, asparagus and pearl onions.
  • Remove the meat and veggies from the cooking liquid and discard the bones. Feel free to discard any huge pieces of fat. Cut meat into large chunks (don't shred it).
  • Strain the cooking liquid (shouldn't be much) and remove fat with fat strainer. Add the strained liquid back to the pot. Add another 3 cups of fresh beef broth along with meat and veggies to the pot and simmer.
  • Make the roux - In a small skillet, melt butter over medium heat. Add flour and cook for about a minute.
    Add roux to the pot and mix well. Thicken over low-medium heat for about 10 minutes or until thickened. 
  • To make the pies, preheat the oven to 425 degrees. Allow puff pastry to thaw for about 30 minutes. 
  • On a lightly floured work surface, roll out the puff pastry sheets one by one to get rid of the creases. Set a 2 cup ovensafe bowl upside down on a pastry sheet and cut a circle around it, making it 1/2 inch larger than the dish. Repeat with the remaining 5 bowls using all of the pastry sheets; discard the scraps.
  • Put the 6 bowls onto 2 baking sheets and fill the bowls with the cooled beef mixture. 
  • Top each bowl with a pastry circle, pressing along the edges to seal. Mix together the egg and 1 tablespoon water in a small bowl to make an egg wash. Brush each pastry circle with the egg wash. Bake until the pastry is puffed and golden brown, 20 to 25 minutes.