Blackberry and Red Wine Braised Short Rib Pie
Short ribs! I ADORE these little things. Amazing flavor can be imparted by braising them in a whole hose of different flavors. But, since one of our mystery challenge ingredients was blackberries, I opted to braise them with the short ribs and a bit of wine, then make it into a ‘pie’ using the puff pastry mystery ingredient. Oh my! Since there were not a ton of short ribs, I also added some baby portabella mushrooms to add some volume, texture and flavor. You’ll have to try this blackberry and red wine braised short rib pie!!
Level of Difficulty: Hard
Time Required: Prep Time – 30min; Cook Time ~ 4hours (2 1/2 hours for short ribs, 30 minutes to reduce sauce and 30 minutes to bake the pie).
If you have the time, braise the short ribs one day and make the pie the next. This gives the short ribs plenty of time to soak in the flavors and allows you to skim off the cooled fat as short ribs are a fatty piece of meat.
2 1/2 lbs short ribs
2 carrots, diced small
1 onion, diced small
4 cloves garlic, minced
2 T flour
1 T tomato paste
1/2 bottle dry red wine
1/2 t thyme
1/2 t rosemary, chopped
1 bay leaf
1 pint blackberries
1 pint sliced baby bellas
18oz beef stock
Salt and Pepper
1 package of puff pastry, defrosted when ready to use
1 egg and 1 T water
Special Equipment and Other Items Needed:
Ceramic Dutch Oven – a must!
How to make blackberry and red wine braised short rib pie:
Preheat oven to 350 degrees.
Season short ribs generously with salt and pepper.
Prepare the Dutch oven on the stove with olive oil over medium-high heat. Sear the short ribs on all sides (work in batches if necessary so as not to crowd the pan) until a deep golden brown. Remove from the Dutch oven and set aside.
Add the diced onions and carrots to the pan and sauté until tender. Use a wooden spoon to scrape up the brown bits.
Add 2 T flour and stir constantly for about 2 minutes. Then add 1 T tomato paste and stir for another minute. This adds a lot of flavor, really!
When ready, pour in 1/2 a bottle of dry red wine (Cabernet will do the trick), then pour a glass for yourself. Stir and scrape up anything from the bottom of the pan. Reduce by about half. It took mine about 8-10 minutes.
Add the thyme, rosemary, garlic and bay leaf. Also add the blackberries, portabellas and beef stock. Bring back up to a simmer.
Add the short ribs back to the Dutch oven, cover and put in oven for 2 1/2 hours or until the short ribs easily shred.
Shred the short ribs, remove the bones and any excess fat or other chewy parts. Now, if you have the time, let the shredded short ribs cool in the braising liquid. They’ll soak it up and be amazing.
Once cooled, place in fridge overnight. The next day, you can gently scrape up the congealed fat from the top. Then place all of the meat and sauce in a colander over Dutch oven and allow the sauce to come out. Since we are making a pie, we need the braising liquid reduced by a lot! Once you get all of the liquid out, simmer the liquid over medium heat until very thick (reduced by about 2/3). Then strain the sauce using a wire mesh strainer to remove the chunks of carrot and the blackberry seeds.
Preheat the oven to 400 degrees. Return the meat back to the reduced and strained sauce and warm. While it is warming, place 1/2 of the puff pastry in the bottom of a glass pie dish and trim to fit. Once the meat is warm, add to the pie dish and top with the other half of puff pastry. Again, trim to fit and crimp the edges to seal. Brush with the egg wash (1 beaten egg and 1T water).
Bake in 400 degree oven for 20-25 minutes. Ready your taste buds for a flavor explosion and enjoy!
Season the short ribs well. Sear them well. Cook them at least 2 hours. Reduce the sauce. Strain the blackberry seeds (regardless of what Denise says!)
I served this with the blue cheese and roasted rutabaga puree as a part of the McNack’s Mystery Challenge!
The pie was great 2 days later even when I reheated in the microwave!!
You lost me at “congealed fat”!! This really looks amazing, though. Please invite me over the next time you make it! ~ Denise
Well, I’d rather scoop out the congealed fat than eat it girlfriend! ~Melissa