Ingredients
- 1/2 cup plus 3 tablespoons all-purpose flour
- 5/8 tsp salt
- 1/2 tsp pepper
- 2 lb well-trimmed boneless beef short ribs
- 5 tbsp olive oil
- 1 large onion
- 1 carrot
- 1 rib celery
- 1 clove garlic
- 2 tbsp tomato paste
- 5 cups beef stock
- 1 cup dry red wine or additional beef stock
- 1 tsp poultry seasoning
- 1 bay leaf
- 1 package (14 oz) frozen pearl onions
- 4 carrots
- 2 cups biscuit/baking mix
- 2/3 cup 2% milk
- fresh thyme leaves
Steps
- Heat the oven to 325 F, season the short ribs with salt and pepper, and coat them with 1/2 cup flour.
- Heat 3 tablespoons olive oil in a large oven-safe Dutch oven and brown the ribs for 12 minutes, turning as needed.
- Cook the onion, one carrot, celery, and garlic in the pot for 8 minutes, then stir in the tomato paste and remaining flour.
- Add the beef stock, red wine, poultry seasoning, bay leaf, and ribs, cover, and bake for 150 minutes.
- Stir in the pearl onions and remaining carrots, then bake covered for 20 minutes.
- Mix the baking mix with the milk, spoon it over the beef, and bake uncovered at 400 F for 20 minutes, until golden.
- Rest the cobbler for 5 minutes before serving.
Main ingredient on sale this week? See what to make with beef brisket, short ribs, oxtail on sale.
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