Short Rib Bake

Time :3 45

Yield :8 servings

Recipe Background

Don't let the prep time scare you! This Short Rib Bake is actually very, very easy to make. It just requires a little bit of time to achieve the most tender meat you've ever tasted! Paired with some yummy veggies, a savory sauce, and a fluffy biscuit topping, get ready for the greatest feast of all time. And trust us! The time that passes while waiting for Short Rib Bake to be ready is time well-spent. After one bite you'll see just what we mean!

Ingredients

For the bake:

1/2 cup plus 3 tablespoons all-purpose flour divided
1 1/4 teaspoons salt divided
1/2 teaspoon pepper
2 pounds beef short ribs well-trimmed and boneless, cut into 1-1/2-inch-thick pieces
5 tablespoons olive oil divided
1 large onion chopped
5 medium carrots 1 carrot chopped and 4 carrots cut into 2-inch pieces, divided
1 celery rib chopped
1 clove garlic minced
2 tablespoons tomato paste
5 cups beef stock
1 cup dry red wine
1 teaspoon poultry seasoning
1 bay leaf
1 (14-ounce) package frozen pearl onions thawed

For the biscuit topping:

2 cups biscuit/baking mix
2/3 cup 2% milk
fresh thyme leaves to taste, for garnish

Directions

Preheat the oven to 350 degrees F.
In a shallow bowl, mix 1/2 cup of the flour, 3/4 teaspoon of the salt, and the pepper.
Dip the short ribs into the flour mixture and coat all sides, then shake off the excess.
In a Dutch oven over medium heat, heat 3 tablespoons of the oil.
Brown the short ribs in batches, then transfer them to a plate to rest.
In the same pan, heat the remaining oil.
Add the onion, the chopped carrot, and the celery to the oil and cook, while stirring, until tender, about 2-3 minutes.
Add the garlic to the veggies and cook until fragrant, about 1 minute.
Stir the tomato paste and the remaining flour into the veggie mixture until blended.
Gradually stir the beef stock and the wine into the veggie mixture until it is smooth.
Stir the beef, the poultry seasoning, the bay leaf, and the remaining salt into the veggie mixture and bring to a boil.
Bake the short rib mixture, covered, for 1 hour 45 minutes.
Stir the pearl onions and the remaining carrot pieces into the rib mixture and then bake, covered, until the beef and the onions are tender, about 30-45 minutes.
Skim the fat from the bake and discard the bay leaf.
In a small bowl, combine the biscuit mix and the milk until a soft dough forms.
Drop the biscuits by scant 1/4-cupfuls over the rib mixture and bake, uncovered, until the topping is golden-brown, about 40-45 minutes.
Sprinkle the bake with the thyme.
Serve.