Stout-Braised Short Rib Cottage Pie

• Meat

  • 4 lbs Short ribs, Bone-In

• Produce

  • 1 5 small sprigs thyme, leaves from
  • 1 Bay leaf
  • 2 Carrots
  • 1 Celery stalk, thinly sliced (scant 1/2 cup
  • 3/4 lb Cippolini or pearl onions
  • 3/4 lb Cremini or button mushrooms
  • 4 Garlic cloves
  • 1 Onion, medium
  • 1 cup Peas, frozen
  • 1 sprig Rosemary
  • 1 tsp Thyme, leaves
  • 3 lbs Yukon gold potatoes

• Refrigerated

  • 3 Egg yolks

• Canned Goods

  • 1/2 cup Beef broth, low sodium
  • 2 tbsp Tomato paste

• Condiments

  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 tbsp Cornstarch
  • 1 Kosher salt
  • 1 Kosher salt and freshly ground pepper

• Oils & Vinegars

  • 1 Vegetable oil
  • 1 tbsp Vegetable oil

• Dairy

  • 4 tbsp Butter, unsalted
  • 1 3/4 cup Dubliner or sharp white cheddar cheese
  • 1/2 cup Milk or half and half

• Beer, Wine & Liquor

  • 3 cups Stout

Found on stripedspatula.com

Description

Ingredients

• 4 pounds bone-in short ribs
• 1/4 cup all-purpose flour
• kosher salt and freshly-ground pepper
• vegetable oil
• 2-3 carrots, cut into 1/2-inch dice (about 1 cup)
• 1 celery stalk, thinly sliced (scant 1/2 cup)
• 1 medium onion, cut in half and thinly sliced
• 4 garlic cloves, peeled and thinly sliced
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire Sauce
• 3 cups stout*
• 1/2 cup low-sodium beef broth, if needed, plus additional
• 1 sprig rosemary
• leaves from 5 small sprigs thyme
• 1 bay leaf
• 3 pounds Yukon gold potatoes, peeled and cubed
• 1/2 cup milk or half and half
• 4 tablespoons unsalted butter, melted
• 1-3/4 cup shredded Dubliner or sharp white cheddar cheese, divided
• kosher salt, to taste
• 3 egg yolks
• 3/4 pound cippolini or pearl onions, peeled and halved if large
• 3/4 pound cremini or button mushrooms, cleaned, trimmed, and quartered
• 1 tablespoon vegetable oil
• 1 cup frozen peas
• 1-2 tablespoons cornstarch, arrowroot powder, or tapioca starch dissolved in 1-2 tablespoons cool water (a slurry)
• 1 teaspoon chopped thyme leaves

Directions

• Preheat oven to 300 degrees F. Season the short ribs with salt and pepper and dredge in flour, shaking off excess. Heat 3 tablespoons oil in a large (6-7 quart) Dutch oven over medium-high heat until shimmering. Brown short ribs on all sides, turning every 2-3 minutes as needed. Transfer to a plate and set aside.
• Pour off all but 2 tablespoons oil from pan. Add carrots and sauté 3 minutes. Add celery and onion and sauté until onions are light golden brown. Add tomato paste and garlic, stirring to combine, and cook for an additional 1-2 minutes. Add stout, scraping the brown bits off of the bottom of the Dutch oven. Return browned short ribs to the pan (plus any accumulated juices), with the rosemary, thyme, and bay leaf. If needed, add enough beef broth to almost cover the ribs (I used 1/2 cup).
• Bring to a simmer, cover the Dutch oven, and bake for 2-1/2 hours. Check the short ribs after about an hour to turn them and add additional broth, if a lot of the liquid has evaporated. Add cipollini onions, re-cover, and continue braising in the oven for another 30 minutes, or until the short ribs are fork tender.
• Boil cubed potatoes until soft (or cook in an electric pressure cooker according to your manufacturers directions). Drain well and mash, or press through a potato ricer, into a large bowl. Stir in melted butter, 1-1/2 cups shredded cheese, milk/half and half, and kosher salt to taste (I use about 1-1/2 teaspoons, depending on the saltiness of the cheese). Add egg yolks and stir until smooth. Keep warm until ready to use.
• While short ribs are braising, heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add mushrooms and sauté until golden brown. Set aside.
• When cooked, remove short ribs from Dutch oven and set aside. When cool enough to handle, remove bones and discard. Shred meat using two forks, discarding any large pieces of fat or gristle.
• Using a slotted spoon, remove bay leaf and rosemary stalk from the gravy and discard. Use a spoon to skim the fat from the top of the gravy.** Add mushrooms, peas, and thyme leaves and bring to a simmer. Stir in slurry until dissolved.*** Bring to a boil, stirring occcasionally, until thickened. Season to taste with salt and pepper. Add short ribs back into the gravy and transfer to a 3-quart oval baking dish, leaving enough room on top for the potatoes.
• Increase oven temperature to 375 degrees F. Spoon potatoes onto cottage pie filling, or pipe them with a pastry bag fitted with a large star tip. Be sure to seal the edges with potatoes to help keep the gravy from bubbling over. If you used a spoon instead of piping, make decorative swirls in the potatoes with a fork. Sprinkle with remaining 1/4 cup shredded cheese. Place dish on a baking sheet (important: the pie will likely bubble over, despite your best sealing efforts!) and bake 35-40 minutes until the filling is bubbling and the potatoes are golden brown.