Short Rib Pot Pie by Mimi

Find the recipe in bon appetit magazine March 2014

Find the recipe in bon appetit magazine March 2014

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.

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2 thoughts on “Short Rib Pot Pie by Mimi

    • 2 1/2 cups flour and 2 tsp salt sifted together
      1 stick ice cold unsalted butter cut into chunks
      1/2 cup crisco
      Cut the butter and crisco into the flour by and using a pastry cutter or two knives until the pieces are like corn meal with some chunks the size of peas.
      1/3 cup of ice water
      Sprinkle over the mixture, 1 tbsp at a time. Take a rubber spatula and cut into the mixture tossing until it become moistened. When you can form a small ball with your finger tips it is ready. Now, I take two ice cubes and hold them in my hands to make my palms chilly, then I dry my hands. Why? so I don’t melt the fat with warm hands. I quickly make one large ball, wrap it in plastic wrap and put it in the refrigerator for at least 30 minutes, up to a couple of hours. I roll it out between two pieces of waxed paper (rather than on a floured countertop) because it is easier to handle this way. I handle the dough as little as possible.

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