This recipe was inspired by my family's love of two things-beef stew and biscuits. After years of making the two separately, I put the biscuits on top of the stew like a cobbler. This supper's as down-home as it gets. -Janine Talley, Orlando, Florida
Provided by @MakeItYours
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. 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.
- In an ovenproof Dutch oven, heat 3 tablespoons oil over medium heat. Brown beef in batches. Remove from pan.
- In same pan, heat remaining oil over medium heat. Add onion, chopped carrot and celery; cook and stir 2-3 minutes or until tender. 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.
- Bake, covered, 1-3/4 hours. Stir in pearl onions and carrot pieces. Bake, covered, 30-45 minutes longer or until beef and onions are tender. Skim fat and remove bay leaf.
- 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, 40-45 minutes longer or until topping is golden brown. Sprinkle with thyme.
- Yield: 8 servings.
- Originally published as Short Rib Cobbler in Taste of Home
- December 2013
- Add to Recipe Box
- Email a Friend
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love