Hearty Selection: Short Rib and Ales Pie Dish

Hearty Selection: Short Rib and Ales Pie Dish

Tuck into a traditional British experience with this fantastic Beef Short Rib and Ale Pie topped with Fennel-Apple Slaw! It's the ultimate comfort food perfect for gloomy, cold weather.

What You'll Need:

• A dry, nutty-tasting brown ale, like Samuel Smith's Nut Brown Ale
• Maldon flake salt (optional)

More Delicious Recipes:

• Tomato pie
• Pressure cooker ribs
• Beef short ribs

Companion Recipe Yield:

4 to 6 servings

Difficulty:

Medium

Time:

Approx. 3 hrs, plus 30 mins chilling time

Ingredients (21):

For the Flaky Pie Dough:

• 2 cups all-purpose flour
• 1/2 tsp kosher salt
• 3/4 cup very cold unsalted butter, cubed
• 8 tbsp ice water, plus extra if needed

For the Filling:

• 3 tbsp olive oil
• 2-2 1/2 lbs boneless beef short ribs, cubed
• Salt and pepper, to taste
• 1/4 cup all-purpose flour
• 2 small onions, halved and thinly sliced
• 2 celery stalks, finely chopped
• 4 cloves garlic, minced
• 3 tbsp tomato paste
• 2 cups brown ale or lager
• 1 1/2 cups chicken broth
• 2 sprigs fresh thyme
• 1 sprig rosemary
• 3 medium carrots, peeled and chopped

To Assemble and Bake:

• Flour for the work surface
• 1 egg beaten with 1 tbsp water
• Flake salt (optional)

Steps:

Prepare the Dough:

1. In a food processor, add flour and salt, pulse for a few seconds. Sprinkle the cold butter cubes and process until just combined. Evenly sprinkle the water, process till just combined. If the dough seems too dry, add a little extra water as needed.
2. Dump the dough onto a floured surface, press together and divide into halves. Wrap in plastic and chill for at least 30 minutes, or up to a day.

Prepare the Filling:

1. Preheat the oven to 375°F (190°C). Brown the short ribs in a Dutch oven with some oil, season with salt and pepper and 1/4 cup flour, then transfer to a plate.
2. Add onions, celery, and garlic to the pan, season, and cook until browned and softened.
3. Stir in tomato paste and cook for 1 minute.
4. Return the short ribs to the pan. Add the ale, broth, thyme, rosemary, and carrots. Cover and braise in the oven for about 1 hour, then add carrots and braise for another hour until meat is tender.

Assemble and Bake:

1. On a floured surface, roll out the chilled dough to about 1/8 inch thick. Transfer to a baking sheet and refrigerate until the meat has finished braising.
2. Transfer the meat mixture to a shallow baking dish, top with the rolled dough, trim, and crimp edges. Cut slits in the top and brush with egg wash. Sprinkle with flake salt (optional).
3. Bake for about 45 minutes or until golden brown.

Enjoy this Beef Short Rib and Ale Pie with a refreshing side of Fennel-Apple Slaw! Get ready for a tantalizing mix of flavors perfect for any gathering.

• In the realm of uncategorized recipes, this quintessential Beef Short Rib and Ale Pie with Fennel-Apple Slaw incorporates a tablespoon of tomato paste, showcasing a unique blend of nutrition and ale.
• The pie's flaky crust is crafted from a recipe containing two teaspoons of kosher salt and seven and a half cups of all-purpose flour, essential ingredients that ensure the dish's success.
• To contrast the rich flavor profile of the pie, consider serving it with a variety of colorful, crunchy vegetables such as carrots, onions, and celery, enhancing the overall experience and providing an element of balance to the meal.
• For those who prefer a lighter accompaniment, a cup of refreshing herbal teas, such as chamomile or peppermint, could grace the table, serving as a welcome counterpoint to the hearty pie and ale.

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