Back to Braised Short Rib, Stout, and Potato Potpies All Reviews for Braised Short Rib, Stout, and Potato Potpies - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Braised Short Rib, Stout, and Potato Potpies Recipe Summary prep: 30 mins total: 4 hrs 30 mins Servings: 8 Yield: Makes eight mini potpies or one 12-inch potpie

Ingredients For the Filling 4 pounds boneless short ribs, cut into 2-inch pieces Coarse salt and freshly ground pepper 1/3 cup all-purpose flour 3 tablespoons safflower oil 1 medium yellow onion, halved and thinly sliced 5 garlic cloves, thinly sliced 2 bottles (12 ounces) stout, preferably Guinness (3 cups) 2 rosemary sprigs 1 pound cipollini onions, peeled For the Topping 6 medium russet potatoes (3 1/2 pounds) Extra-virgin olive oil, for brushing Coarse salt and freshly ground pepper

Gallery Braised Short Rib, Stout, and Potato Potpies

Recipe Summary prep: 30 mins total: 4 hrs 30 mins Servings: 8 Yield: Makes eight mini potpies or one 12-inch potpie

Braised Short Rib, Stout, and Potato Potpies

Braised Short Rib, Stout, and Potato Potpies

Braised Short Rib, Stout, and Potato Potpies

Recipe Summary prep: 30 mins total: 4 hrs 30 mins Servings: 8 Yield: Makes eight mini potpies or one 12-inch potpie

Recipe Summary

prep: 30 mins total: 4 hrs 30 mins

Servings: 8 Yield: Makes eight mini potpies or one 12-inch potpie

prep: 30 mins

total: 4 hrs 30 mins

prep:

30 mins

total:

4 hrs 30 mins

Servings: 8

Yield: Makes eight mini potpies or one 12-inch potpie

8

Makes eight mini potpies or one 12-inch potpie

Ingredients

Ingredients

  • 4 pounds boneless short ribs, cut into 2-inch pieces Coarse salt and freshly ground pepper 1/3 cup all-purpose flour 3 tablespoons safflower oil 1 medium yellow onion, halved and thinly sliced 5 garlic cloves, thinly sliced 2 bottles (12 ounces) stout, preferably Guinness (3 cups) 2 rosemary sprigs 1 pound cipollini onions, peeled

  • 6 medium russet potatoes (3 1/2 pounds) Extra-virgin olive oil, for brushing Coarse salt and freshly ground pepper

Directions

Make the filling: Preheat oven to 300 degrees. Season short ribs with salt and pepper. Dredge short ribs in flour, coating all sides. Transfer to a large plate. Heat oil in a large Dutch oven over high heat. Working in batches, brown short ribs, about 1 minute per side. Transfer to a large plate using kitchen tongs.

Reduce heat to medium. Add yellow onion to Dutch oven, and cook until golden, about 8 minutes. Add garlic. Cook for 2 minutes. Return meat to Dutch oven. Add stout and rosemary. Bring to a simmer. Cover, and transfer to oven. Bake for 2 1/2 hours.

Remove Dutch oven from oven, and add cipollini onions. Braise until meat is tender and onions are cooked through, about 30 minutes. Shred meat using 2 forks. Season with salt and pepper. Divide filling among eight mini (1-cup) pie plates, or transfer to a 12-inch (8-cup) gratin dish.

Make the topping: Raise oven temperature to 375 degrees. Peel potatoes, and very thinly slice each (preferably on a mandoline). Arrange potatoes over meat to form tight concentric circles, working around the edge and overlapping each potato by three-quarters. Brush with oil, and sprinkle with salt and pepper. Bake until topping is golden and filling is bubbling, about 45 minutes for mini potpies (1 hour for large potpie).

Reviews (8)

 Add Rating & Review     186 Ratings   5 star values:        92    4 star values:        50    3 star values:        21    2 star values:        10    1 star values:        13

Reviews (8)

Add Rating & Review     186 Ratings   5 star values:        92    4 star values:        50    3 star values:        21    2 star values:        10    1 star values:        13

Add Rating & Review

186 Ratings 5 star values: 92 4 star values: 50 3 star values: 21 2 star values: 10 1 star values: 13

186 Ratings 5 star values: 92 4 star values: 50 3 star values: 21 2 star values: 10 1 star values: 13

186 Ratings 5 star values: 92 4 star values: 50 3 star values: 21 2 star values: 10 1 star values: 13

  • 5 star values: 92 4 star values: 50 3 star values: 21 2 star values: 10 1 star values: 13

    Martha Stewart Member     Rating: Unrated       11/05/2013   A quick update- I like to make the filling a day in advance, but I've realized I need to reheat the filling on the stove before I layer the potatoes on top. Otherwise the carrots I put in are still a bit crisp and the potatoes on top are also. I had to turn the broiler on to brown the top after an hour in the oven because we were all so hungry we didn't want to wait another 30 minutes for it to cook properly. O well...next time...  

Martha Stewart Member     Rating: 5 stars       07/22/2012   Delicious! It's a lot of work, but well worth it. Love, love, love it!  

Martha Stewart Member     Rating: Unrated       02/14/2012   Holy Cow!! This was amazing. Family thought it was the best meal ever. I didn't have short ribs so I cut up about 4 lbs of chuck roast. I only had one bottle of stout so I used beef stock and I also added carrots and a little celery. Will make again and again.  

Martha Stewart Member     Rating: Unrated       12/12/2011   Total cooking and oven time for this recipe comes to 4 hours+, depending on how long the onions and potatoes take to cook. So mine died out a little - I think next time ( it was delicious) I will prepare the meat ahead of time, chill to remove fat, and 2 hours before serving, add the cippolini onions and potatoes at the same time and cook for an hour or so. I would add more onions next time. It would be good with some carrots in it, too.Good dinner party fare.  

Martha Stewart Member     Rating: Unrated       11/29/2011   This recipe has been staring at me for sometime. Im currently cooking this as we speak! The dutch oven is safely in the oven cooking, however I just checked on the dish and its quite soupy. Any advice? Could I fix this with a quick drain or should I add something to thicken it?  

Martha Stewart Member     Rating: Unrated       11/28/2011   This recipe, with its simple ingredients and straight-forward directions, came out so flavorful and delicioius! It was a perfect Sunday dinner, given the time it takes to prepare. I would certainly make it again.  

Martha Stewart Member     Rating: Unrated       11/23/2011   This was fabulous!! I made a few changes, which turned our to be very successful. First, I substituted a little beef broth. I'm not particularly a fan of stout beer, so this lightened the flavor a little. I cooked it the night before and let it set in the fridge over night so I could skim the fat off. Then when I reheated, I added pureed parsnips to thicken the broth and add another dimension of flavor! Delicious!! Highly recommend this for a dinner party. Time consuming, but no fail!  

Martha Stewart Member     Rating: Unrated       10/31/2011   This was excellant. It tasted exactly as it did in Dublin. It took a while to make, with a lot of ingredients, but well worth it. Thanks for the great recipe!

    Martha Stewart Member

    Rating: Unrated 11/05/2013

A quick update- I like to make the filling a day in advance, but I’ve realized I need to reheat the filling on the stove before I layer the potatoes on top. Otherwise the carrots I put in are still a bit crisp and the potatoes on top are also. I had to turn the broiler on to brown the top after an hour in the oven because we were all so hungry we didn’t want to wait another 30 minutes for it to cook properly. O well…next time…

Rating: Unrated

Rating: 5 stars 07/22/2012

Delicious! It’s a lot of work, but well worth it. Love, love, love it!

Rating: 5 stars

Rating: Unrated 02/14/2012

Holy Cow!! This was amazing. Family thought it was the best meal ever. I didn’t have short ribs so I cut up about 4 lbs of chuck roast. I only had one bottle of stout so I used beef stock and I also added carrots and a little celery. Will make again and again.

Rating: Unrated 12/12/2011

Total cooking and oven time for this recipe comes to 4 hours+, depending on how long the onions and potatoes take to cook. So mine died out a little - I think next time ( it was delicious) I will prepare the meat ahead of time, chill to remove fat, and 2 hours before serving, add the cippolini onions and potatoes at the same time and cook for an hour or so. I would add more onions next time. It would be good with some carrots in it, too.Good dinner party fare.

Rating: Unrated 11/29/2011

This recipe has been staring at me for sometime. Im currently cooking this as we speak! The dutch oven is safely in the oven cooking, however I just checked on the dish and its quite soupy. Any advice? Could I fix this with a quick drain or should I add something to thicken it?

Rating: Unrated 11/28/2011

This recipe, with its simple ingredients and straight-forward directions, came out so flavorful and delicioius! It was a perfect Sunday dinner, given the time it takes to prepare. I would certainly make it again.

Rating: Unrated 11/23/2011

This was fabulous!! I made a few changes, which turned our to be very successful. First, I substituted a little beef broth. I’m not particularly a fan of stout beer, so this lightened the flavor a little. I cooked it the night before and let it set in the fridge over night so I could skim the fat off. Then when I reheated, I added pureed parsnips to thicken the broth and add another dimension of flavor! Delicious!! Highly recommend this for a dinner party. Time consuming, but no fail!

Rating: Unrated 10/31/2011

This was excellant. It tasted exactly as it did in Dublin. It took a while to make, with a lot of ingredients, but well worth it. Thanks for the great recipe!

All Reviews for Braised Short Rib, Stout, and Potato Potpies

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Braised Short Rib, Stout, and Potato Potpies

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest