Braised Short Rib Pot Pie
  • Braised Short Rib Pot Pie *
  • 2 lb boneless short ribs
  • ¼ cup olive oil + 1 tbsp
  • 32 oz beef broth
  • ½ cup dry red wine
  • ¼ cup apple cider vinegar
  • 1 tbsp soy sauce
  • 3 tbsp honey
  • 5-6 red potatoes, quartered
  • 2 cups chopped carrots
  • 1 cup peas
  • 1 yellow onion, sliced into rings
  • 6 garlic cloves, diced
  • ½ cup ap flour
  • Single Crust Pie Recipe
  1. First salt & pepper generously all sides of short ribs and let them sit at room temperature for about 20 minutes. Preheat your oven to 350.
  2. In a large pan add your ¼ cup oil, and short ribs, browning on all sides, about 5 minutes over medium high heat.
  3. Place in a dutch oven, or pot of choice (oven proof)
  4. Next add your broth, red wine, cider vinegar, soy sauce & honey to the pot. Mix together.
  5. Place in oven for 2½ - 3 hours, until meat has softened and pulls apart easily.
  6. Remove from oven, set aside.
  7. Preheat oven to 425.
  8. Next in a pot, full of boiling water add your carrots and potatoes. Boil for about 8 minutes or until just tender.
  9. While those are boiling in a pan (you may use same pan you browned meat in) add 1 tbsp olive oil & onions. Cook until translucent, about 5 minutes. Add your garlic. Saute for another minute. Add peas. Once carrots & potatoes are done boiling, add them and cook for about another two minutes.
  10. Add vegetables to short ribs/broth. Using a fork, tear/shred the short ribs.
  11. Whisk in ½ cup flour until just thickened (the pie will thicken as it bakes)
  12. Next roll out your pie dough and place on top of pot covering the braised short ribs. Pinch & score the top.
  13. Place in oven for about 25-35 minutes until crust is golden.
  14. Remove & serve warm
Recipe by My Lavender Blues at