Short Rib Cobbler

Ingredients

• 30 g butter
• 60 g plus 23 g all-purpose flour, divided use
• 8 g salt, divided
• 2 g pepper
• 1 kg well-trimmed boneless beef short ribs, cut into 1½" pieces
• 15 ml olive oil, divided use
• 1 large onion, chopped
• 1 medium carrot, chopped
• 1 celery rib, chopped
• 1 garlic clove, minced
• 2 tbs tomato paste
• 1.2 l beef stock
• 240 ml dry red wine or additional beef stock
• 1 tsp poultry seasoning
• 1 bay leaf
• 1 package (14 oz) frozen pearl onions, thawed
• 4 medium carrots, cut into 2-inch pieces

Cobbler Topping

• 240 g biscuit/baking mix
• 160 ml 2% milk
• Fresh thyme leaves

Directions

1. Preheat oven to 350°.
2. In a shallow bowl, mix 60 g flour, 6 g salt and 2 g pepper. Dip short ribs in flour mixture to coat all sides and shake off excess.
3. In a Dutch oven, heat 3 tbs oil over medium heat. Brown beef in batches. Remove from pan.
4. In same pan, heat remaining oil over medium heat. Add onion, chopped carrot and celery and cook and stir until tender, 2-3 minutes.
5. Add garlic and cook 1 minute longer, then stir in tomato paste and remaining flour until blended. Gradually stir in stock and wine until smooth.
6. Return beef to pan, stir in poultry seasoning, bay leaf and remaining salt. and bring to a boil.
7. Bake, covered, 1¾ hr and add pearl onions and carrot pieces.
8. Bake, covered, until beef and onions are tender, 30-45 minutes longer. Skim fat and remove bay leaf.
9. In a small bowl, mix biscuit mix and milk just until a soft dough forms.
10. Drop by scant ¼ cupfuls over beef mixture and bake, uncovered, until topping is golden brown, 40-45 minutes longer.
11. Sprinkle with thyme and serve