Braised Shortrib, Stout, and Potato Potpies Recipe

Name: Braised Shortrib, Stout, and Potato Potpies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs boneless short ribs, cut into 2-inch pieces; coarse salt; fresh ground black pepper; ⅓ cup all-purpose flour; 3 tablespoons safflower oil; 1 medium yellow onion, halved and thinly sliced; 5 garlic cloves, thinly slices; 2 (12 ounce) bottles Guinness stout (3 cups); 2 rosemary sprigs; 1 lb baby onion (I left these out); 6 mediium russet potatoes (3 1/2 lbs); extra virgin olive oil; coarse salt; fresh ground black pepper

Servings: persons

4 lbs boneless short ribs, cut into 2-inch pieces
coarse salt
fresh ground black pepper
⅓ cup all-purpose flour
3 tablespoons safflower oil
1 medium yellow onion, halved and thinly sliced
5 garlic cloves, thinly slices
2 (12 ounce) bottles Guinness stout (3 cups)
2 rosemary sprigs
1 lb baby onion (I left these out)
6 mediium russet potatoes (3 1/2 lbs)
extra virgin olive oil
coarse salt
fresh ground black pepper

1
["Preheat oven to 300 degrees.", "Make the filling: Season short ribs with salt and pepper.", "Dredge short ribs in flour, coating on all sides.", "Transfer to a large plate.", "Heat oil in a large Dutch oven over high heat.", "Working in batches, brown shortribs, about 1 minute per side.", "Transfer to a large plate using kitchen tongs.", "Reduce heat to medium.", "Add yellow onions to Dutch oven, and cook until golden, about 8 minutes.", "Add garlic.", "Cook for 2 minutes.", "Return meat to Dutch oven.", "Add stout and rosemary.", "Bring to a simmer.", "Cover and transfer to oven.", "Bake for 2 1/2 hours.", "Remove Dutch oven from oven, add baby onions, if using.", "Braise until meat is tender and onions are cooked through, about 30 minutes.", "Shred meat using 2 forks.", "Season with salt and pepper.", "Divide filling amoung eight 1 cup pie plates, or transfer to a 12"" gratin dish.", "Make the topping; Raise oven temperature to 375 degrees.", "Peel potatoes, and very thinly slice each (preferably on a mandoline).", "Arrange potatoes over meat to form tight concentric circles, working around the edge and overlapping each potato by three quarters.", "Brush with oil, and sprinkle with salt and pepper.", "Bake until topping is golden and filling is bubbling, about 45 minutes for mini potpies (one hour for large potpie)."]

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 lbs boneless short ribs, cut into 2-inch pieces, coarse salt, fresh ground black pepper, ⅓ cup all-purpose flour, and more.

Yes, Braised Shortrib, Stout, and Potato Potpies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Braised Shortrib, Stout, and Potato Potpies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions