Short Rib Cobbler

Ingredients

• 30 g butter
• 60 g plus 23 g all-purpose flour, divided use
• 8 g salt, divided
• 2 g pepper
• 1 kg well-trimmed boneless beef short ribs, cut into 1½" pieces
• 15 ml olive oil, divided use
• 1 large onion, chopped
• 1 medium carrot, chopped
• 1 celery rib, chopped
• 1 garlic clove, minced
• 2 tbs tomato paste
• 1.2 l beef stock
• 240 ml dry red wine or additional beef stock
• 1 tsp poultry seasoning
• 1 bay leaf
• 1 package (14 oz) frozen pearl onions, thawed
• 4 medium carrots, cut into 2-inch pieces

Cobbler Topping

• 240 g biscuit/baking mix
• 160 ml 2% milk
• Fresh thyme leaves

Directions

1. Preheat: Heat oven to 350°F.
2. Prep Ribs: In a shallow bowl, combine flour, salt, and pepper. Coat short ribs evenly and shake off excess.
3. Brown: Heat oil in a Dutch oven over medium heat. Brown ribs in batches, then remove.
4. Sauté: In the same pot, add remaining oil. Cook onion, carrot, and celery until tender. Add garlic and cook briefly.
5. Build Sauce: Stir in tomato paste and remaining flour. Gradually add stock and wine, stirring until smooth.
6. Braise: Return ribs to the pot. Add poultry seasoning, bay leaf, and remaining salt. Bring to a boil, then cover and bake until tender, about 1¾ hours.
7. Add Vegetables: Stir in pearl onions and additional carrots. Return to oven and cook until tender, about 30-45 minutes more.
8. Prepare Topping: In a small bowl, mix biscuit mix and milk to form a soft dough.
9. Top & Bake: Drop dough over the beef mixture. Bake uncovered until topping is golden, about 40-45 minutes.
10. Serve: Remove bay leaf, garnish with thyme, and serve.

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