Short Rib Shepard’s Pie

2T olive oil
3 cloves minced garlic
1 cup pearl onions
3 lbs short ribs
1 cup flour
2 cups red wine
2 T tomato paste
2 sprigs fresh rosemary
1/2 tsp dried thyme
6 cups water
1 cup chopped carrots
1 cup peas
4 large russet potatoes
3/4 cups butter
salt and pepper to taste

In a large dutch oven, heat 2T Olive oil. Add 3 cloves minced garlic and saute until fragrant. Add 1 cup pearl onions and saute for 3 mins. Remove and set aside. Meanwhile, dredge 3 lbs short ribs in flour. Add to dutch oven in batches and brown. Remove and set aside. Add 2 cups dry red wine, 2T tomato paste, 2 sprigs fresh rosemary, 1/2 tsp dried thyme, plenty of salt and pepper (salt generously throughout the process). Boil for 8 mins. Add 6 cups water and bring back to a boil. Add the short ribs, reduce heat, and cover. Simmer for 3 hours. Remove ribs with a slotted spoon and shred. Add to a deep baking dish. Meanwhile, add the onions back to the pot as well as a cup of chopped carrots and a cup of peas, turn up the heat and boil for 8 mins to reduce the liquid. With a slotted spoon, remove the onions carrots and peas and place on top of meat in your dish. Pour 1 1/2 cups of remaining liquid in your dish. Season with salt and pepper to taste. Top with mashed potatoes (I boiled 4 large russet potatoes and added 3/4 cup butter in my kitchen aid and mixed to combine. ) bake at 350 for 30 mins.

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