The published recipe calls for boneless short ribs — delicious (and expensive)! I made it with the ribs on my first try. Unfortunately, I didn’t follow my first instinct and make my mother’s pie crust that I have made a thousand times. I must have done something wrong because the crust basically fell apart. Undaunted, I made the recipe a second time with my mother’s pie crust and beef chuck roast (much less expensive)! It was equally delicious and tender. Surprisingly, I preferred the chuck roast over the short ribs.
…and a Diva Dishes. This recipe is not for the faint of heart. You are basically making a pot roast and then a pie crust and then baking it. That takes time and patience so you need to be in the mood to really cook. The end result though is beautiful.