Before we get into anything else, I have to speak to you about something. Several times over the last several days, I have mentioned that I would be going through the April issue of Bon Appétit because I fell in love with the pot pie on the cover.
Remember that? Sure you do. It happened just yesterday. Here’s the thing, friends. I’m not a spring chicken anymore (that means I’m old). Parts on me that used to work perfectly aren’t doing the same job that they used to.
My eyes are a good example. Well, so are my knees, shoulder, joints, and innards, but we’ll stick with the eyes today. Up until I was in my mid-40s, I didn’t need glasses. At all.
I could see the tiniest twig on a branch from miles away. Really, I could. Then the day came when I could make out the branch really, really well but had no clue if there were twigs on it or not.
The time finally arrived for me to need glasses, but only for seeing things that were far away or had white type on a dark background. Street signs and football scores are good examples. That was okay though, because it was kind of cool to have glasses for watching football. It said that I was that much of a fan.
These readers that are perched on my nose these days, however? They tell another story. That’s why I try really hard to do without them and you’ll never see them. They hide on my bedside table, coming out only when I settle in to read a book before bed.
When I saw the Bon Appétit Magazine on the shelves the other day and fell in love with the pot pie, I really did look at the date, but I guess I had had a particularly busy day and my eyes were strained and tired because I seriously thought it said April in that little space above the bar code.
I had to find out about my mistake and my eyes’ betrayal when I went to BA’s site to link this recipe to them. The first item in the search results was a link to ‘How Readers Made Short Rib Pot Pies; Bon Appétit’s March 2014 Cover.’ March? Say what?
You should have told me.
The Process
We had friends over for dinner last night and I wanted to make something that was homey, but really, really nice at the same time. This seemed to fit the bill. It’s a cross between fancy wine-braised short ribs and down-home pot pie.
Right up front, let me tell you that this is not a quick and easy dish. It’s time intensive and for those who love being in the kitchen. And the time you do spend in there will be split into two parts; the part before the braising begins and the part after the braising is done. The good news is that the pie bakes for an hour, which gives plenty of time to clean up the mess and prettify the kitchen before dinner.
The first step is the crust, which is mixed first in a food processor and then finished off in a bowl. Personally, I wasn’t fond of the method (or cleaning two bowls) and didn’t think that the crust came out spectacularly enough that I’d bother with it again.
In the instructions for the filling, the first item is to preheat the oven to 375. Don’t. You’ll have at least three and a half hours of stove-top work before ever needing the oven. Wait until you’re ready to roll out the crust, then preheat the oven.
As far as the filling prep went, it was pretty straightforward and similar to many beef stew or beef burgundy recipes. Just make sure to search the beef in batches so the pieces develop a nice crust instead of staying soft.
There is one thing I did do differently though. After the 3-hour simmer, I was instructed to add my cooked pearl onions back in the pot , stir things up to break up the short ribs, then remove the herb sprigs I had added early on. I chose to remove mine before adding the onions. I figured they would be easier to pick out before I mixed everything together. I’m glad I did that.
The Verdict
As I mentioned earlier, the crust ended up being nothing to write home about and was the reason that I didn’t take a photo before the guests came to the table. I really wished I had used my own recipe for it.
What was under the crust, however, was phenomenal. It was rich and delicious. The fresh rosemary and thyme worked perfectly with the wine and allowed the beef to shine, just like it was supposed to. A dish that is supposed to feed eight people was seriously devoured by four people (Dudette didn’t feel well so she didn’t join us for dinner).
I served the pie with mashed potatoes and a green salad and it was delicious.
What I’d Do Different Next Time
I would add halved mushrooms and sliced carrots to the filling. The mushrooms are because I love them with beef and I think the sweetness of the carrots would complement the wine sauce perfectly.
The Recipe
Short Rib Pot Pie
Print
Prep time
4 hours
Cook time
1 hour
Total time
5 hours
from Bon Appetit Magazine, March 2014
Author: Taking On Magazines One Recipe At A Time
Recipe type: Dinner
Cuisine: American
Serves: 8
Ingredients
CRUST
3 cups all-purpose flour
2 teaspoons kosher salt
½ cup (1 stick) chilled unsalted butter, cut into pieces
½ cup vegetable shortening or beef lard
FILLING AND ASSEMBLY
3 pounds boneless beef short ribs, cut into 2” pieces
Kosher salt and freshly ground black pepper
½ cup all-purpose flour, plus more
2 tablespoons olive oil
1 10-oz. package frozen pearl onions, thawed
4 garlic cloves, chopped
2 tablespoons tomato paste
2 cups dry red wine
2 sprigs rosemary
6 sprigs thyme, plus 2 Tbsp. chopped thyme
Flaky sea salt (such as Maldon)
Heavy cream (for brushing)
Instructions
CRUST: Pulse flour and salt in a food processor; add butter and shortening and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Transfer flour mixture to a large bowl and drizzle with ½ cup ice water. Mix with a fork until dough just comes together.
Knead dough lightly, adding more water by the tablespoonful if needed, until no dry spots remain (dough will be slightly shaggy but moist). Form into a disk and wrap tightly in plastic. Chill until firm, at least 2 hours.
DO AHEAD: Crust can be made 2 days ahead; keep chilled.
FILLING AND ASSEMBLY:
Preheat oven to 375°. Season short ribs with kosher salt and pepper; toss with ½ cup flour on a rimmed baking sheet. Heat oil in a large heavy pot over medium-high heat. Working in batches, shake excess flour from ribs and cook, turning occasionally, until deeply browned, 8–10 minutes per batch. Using a slotted spoon, transfer to a large bowl.
Add onions to same pot and cook, stirring occasionally, until golden brown; season with kosher salt and pepper and, using a slotted spoon, transfer to a small bowl. Reduce heat to medium, add garlic to pot, and cook, stirring, until softened, about 2 minutes.
Add tomato paste and cook, stirring often, until slightly darkened in color, 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 with kosher salt and pepper. Reduce heat and simmer gently, uncovered, until short ribs are almost falling apart and liquid is thick enough to lightly coat a spoon, 2½–3 hours.
Add onions and chopped thyme to pot and stir to break up short ribs; season filling with kosher salt and pepper. Remove herb sprigs.
Roll out dough on a lightly floured surface to about ⅛” thick. Transfer filling to a shallow 2-qt. baking dish. Place over filling and trim, leaving overhang. Tuck edges under and crimp. Cut a few slits in crust. Brush with cream and sprinkle with sea salt. Alternatively, you can use 8 individual dishes.
Place dish on a rimmed baking sheet and bake pot pie until filling is bubbling and crust is golden brown, 50–60 minutes (35–40 minutes for smaller dishes). Let sit 5–10 minutes before serving.
DO AHEAD: Filling can be made 2 days ahead. Let cool; cover and chill. Reheat gently before assembling pie.
What I’d Do Different Next Time
I would add halved mushrooms and sliced carrots to the filling. The mushrooms are because I love them with beef and I think the sweetness of the carrots would complement the wine sauce perfectly.
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Now I have to decide if I’m going to continue going through the March issue of Bon Appétit or look for another to take its place. Any thoughts or magazine ideas for April would be appreciated!
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