Short Rib Cobbler Recipe

Name: Short Rib Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup plus 3 tablespoons all-purpose flour, divided; 1-1/4 teaspoons salt, divided; 1/2 teaspoon pepper; 2 pounds well-trimmed boneless beef short ribs, cut into 1-1/2-in. pieces; 5 tablespoons olive oil, divided; 1 large onion, chopped; 1 medium carrot, chopped; 1 celery rib, chopped; 1 garlic clove, minced; 2 tablespoons tomato paste; 5 cups beef stock; 1 cup dry red wine or additional beef stock; 1 teaspoon poultry seasoning; 1 bay leaf; 1 package (14 ounces) frozen pearl onions, thawed; 4 medium carrots, cut into 2-inch pieces; 2 cups biscuit/baking mix; 2/3 cup 2% milk; Fresh thyme leaves

Servings: persons

1/2 cup plus 3 tablespoons all-purpose flour, divided
1-1/4 teaspoons salt, divided
1/2 teaspoon pepper
2 pounds well-trimmed boneless beef short ribs, cut into 1-1/2-in. pieces
5 tablespoons olive oil, divided
1 large onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
1 garlic clove, minced
2 tablespoons tomato paste
5 cups beef stock
1 cup dry red wine or additional beef stock
1 teaspoon poultry seasoning
1 bay leaf
1 package (14 ounces) frozen pearl onions, thawed
4 medium carrots, cut into 2-inch pieces
2 cups biscuit/baking mix
2/3 cup 2% milk
Fresh thyme leaves

1
Preheat oven to 350u00b0. In a shallow bowl, mix 1/2 cup flour, 3/4 teaspoon salt and pepper. Dip short ribs in flour mixture to coat all sides; shake off excess.
2
In a Dutch oven, heat 3 tablespoons oil over medium heat. Brown beef in batches. Remove from pan.
3
In same pan, heat remaining oil over medium heat. Add onion, chopped carrot and celery; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in tomato paste and remaining flour until blended. Gradually stir in stock and wine until smooth. Return beef to pan; stir in poultry seasoning, bay leaf and remaining salt. Bring to a boil.
4
Bake, covered, 1-3/4 hours. Stir in pearl onions and carrot pieces. Bake, covered, until beef and onions are tender, 30-45 minutes longer. Skim fat and remove bay leaf.
5
In a small bowl, mix biscuit mix and milk just until a soft dough forms. Drop by scant 1/4 cupfuls over beef mixture. Bake, uncovered, until topping is golden brown, 40-45 minutes longer. Sprinkle with thyme.

948

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: 1/2 cup plus 3 tablespoons all-purpose flour, divided, 1-1/4 teaspoons salt, divided, 1/2 teaspoon pepper, 2 pounds well-trimmed boneless beef short ribs, cut into 1-1/2-in. pieces, and more.

Yes, Short Rib Cobbler 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.

Short Rib Cobbler

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