So needless to say the crust was delicious. But the filling? The short ribs simmered in red wine and rosemary for 3 hours. The result was just delicious. It is just starting to get cold here so this will be made again when the temperatures really drop.
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
½ cup (1 stick) chilled unsalted butter, cut into pieces
½ cup vegetable shortening
1/2 cup ice water
Filling and Assembly
3 pounds boneless beef short ribs, cut into 2” pieces
Kosher salt and freshly ground black pepper
½ cup all-purpose flour, plus more
2 tablespoons olive oil
1 10-oz. package frozen pearl onions, thawed
2 tablespoons tomato paste
2 cups dry red wine
2 sprigs rosemary
6 sprigs thyme, plus 2 Tbsp. chopped thyme
Sift the flour, and salt together into a bowl; add butter and shortening and cut them into dry ingredients with a pastry blender or 2 knives until mixture is like coarse meal.
Sprinkle on and blend in enough of the ice water to make a workable dough, mixing water in lightly with a fork.
Knead dough lightly, adding more water by the tablespoonful if needed, until no dry spots remain (dough will be slightly shaggy but moist). Form into a disk and wrap tightly in plastic. Chill until firm, at least 2 hours.
DO AHEAD: Crust can be made 2 days ahead; keep chilled.
Filling and Assembly
Season short ribs with kosher salt and pepper; toss with ½ cup flour.
Heat oil in a large heavy pot over medium-high heat. Working in batches, shake excess flour from ribs and cook, turning occasionally, until deeply browned, 8–10 minutes per batch. Using a slotted spoon, transfer to a large bowl.
Add onions to same pot and cook, stirring occasionally, until golden brown; season with kosher salt and pepper and, using a slotted spoon, transfer to a small bowl.
Reduce heat to medium. Add tomato paste and cook, stirring often, until slightly darkened in color, 5–8 minutes.
Add wine, rosemary, and thyme sprigs, bring to a boil, and cook, scraping up browned bits, until liquid is reduced by half, 8–10 minutes.
Add 6 cups water to pot and bring to a boil.
Return short ribs to pot; season with kosher salt and pepper.
Reduce heat and simmer gently, uncovered, until short ribs are almost falling apart and liquid is thick enough to lightly coat a spoon, 2½–3 hours.
Add onions and chopped thyme to pot and stir to break up short ribs; season filling with kosher salt and pepper. Remove herb sprigs.
Preheat oven to 375°.
Transfer filling to a shallow 2-qt. baking dish.
Roll out dough on a lightly floured surface to about 1/8” thick.
Place over filling and trim, leaving overhang. Tuck edges under and crimp. Cut a few slits in crust. Alternatively, you can use 8 individual dishes.
Place dish on a rimmed baking sheet and bake pot pie until filling is bubbling and crust is golden brown, 50–60 minutes (35–40 minutes for smaller dishes). Let sit 5–10 minutes before serving.
DO AHEAD: Filling can be made 2 days ahead. Let cool; cover and chill. Reheat gently before assembling pie
And today we have some behind the scenes photos at So What Are You Making For Dinner?
Lucy, the brains behind the operation -