Short Rib Pot Pie

Short Rib Pot Pie

 This recipe was in Bon Appetit, submitted by Meryl Rothstein, the senior associate editor. I initially tried his method of using lard and butter for the pastry using a food processor, but my dough came out like a solid lump, would have made a good bowling ball. The next time I eliminated the food processor, the lard really makes a good flaky crust. He brushed his pastry with heavy cream and sprinkled sea salt on top, this is delicious.  I also had some leftover mushrooms which I decided to throw in. I love this pot pie!
The filling can be made 2 days ahead. There is enough here for a 2 quart shallow baking pan, or 2 x 8” pie plates or 8 individual dishes.

Ingredients for the filling

3lbs boneless beef short ribs, cut into 2” pieces
Kosher salt
Ground pepper
1/2 cup all purpose flour
2 tablespoons olive oil
1 package frozen pearl onions thawed
4 cloves garlic chopped
2 tablespoons tomato paste
2 cups dry red wine
2 sprigs rosemary
6 sprigs thyme plus 2 tablespoons chopped thyme
1 package baby bel mushrooms, sliced and cooked.

Directions

Cut the short ribs into 2” cubes. Sprinkle with Kosher salt and pepper. On a flat baking sheet, spread 1/2 cup flour and toss the meat in the flour.
In a heavy skillet, put 2 tablespoons olive oil and working in batches, shake the flour off the meat and cook over high heat until deeply browned on all sides. Put meat to one side in a bowl and continue sauteing the meat in batches. You may have to add more olive oil (I did, it seemed to dry out). The recipe used a large heavy pot, and cooked everything in that. I would do the meat etc. in a cast iron skillet as I don't think my large pot was heavy enough. Remove the meat to a bowl with a slotted spoon.
Now add the thawed pearl onions in the same skillet, stirring from time time until golden brown, season with salt and pepper. Remove onions to a small bowl with a slotted spoon. Reduce heat to medium, add 4 cloves garlic chopped and saute for one minute. Add tomato paste and cook stirring until dark in color (about 4 minutes) Add 2 cups red wine, 2 rosemary and 6 thyme sprigs. Bring to a boil, scraping up browned bits until liquid is reduced by half.
Place the meat in a large pot, pour the wine mixture from the skillet into the pot. Add 1 cup of water to the skillet, swish around and pour that over the meat. Then add another 5 cups water and bring to a boil.
Reduce heat and simmer gently, uncovered, until short ribs are almost falling apart and liquid is thick enough to lightly coat a spoon. About 3 hours.
Add onions and chopped thyme to the pot and stir to break up short ribs. Remove herb sprigs. Add the mushrooms.

Pastry

Ingredients
2 cups all purpose flour
2/3 cup lard (Morrell)
1/4 cup cold water
1 teaspoon salt
Heavy cream
Sea Salt.

Directions

Place the flour in a large mixing bowl. Add 1 teaspoon salt.
Add 2/3 cup lard and rub the flour and lard together with your hand until it look like large crumbs. Trickle in 1/4 cold water and move the mixture around until it all comes together  to form a light dough.  Chill the dough for at least 1 hour before using.

Roll out dough on a lightly floured board to about 1/8” thick.
Transfer filling to a 2 quart shallow baking dish (I used two 8” pie dishes) or you can use 8 individual dishes.
Place the dough over the top.
Crimp the edges and make slits on the top of the dough.
Brush with heavy cream and sprinkle sea salt over the dough.
Bake in oven at 375 degrees Fahrenheit until crust is golden brown and the filling is bubbling.
50 - 60 minutes for the 2 quart dish
35 minutes for the 8” pie dish
30 minutes for the smaller dishes.
Let sit for at least 5 minutes before serving.