Short Rib Shepherd’s Pie

Cook, Mains, Recipes, Sunday Supper

Short Rib Shepherd’s Pie

Braising the short ribs for this hearty shepherd’s pie takes a few hours, which makes it a great project for a chilly Sunday afternoon. This dish is also ideal for preparing in advance if you want to host a dinner party later this week. Just fill the baking dish or gratin dishes with the ribs a day ahead, then top them with freshly made mashed potatoes just before baking. A simple green salad is all you need to serve alongside this flavorful and filling dish.

 

Short Rib Shepherd’s Pie

 

Ingredients

 

  • 4 beef short ribs, each 2 1/4 to 2 1/2 lb. (1 to 1.25 kg)
  • Sea salt and freshly ground pepper
  • 2 Tbs. extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 2 celery stalks, chopped
  • 6 garlic cloves, crushed
  • 1 carrot, chopped
  • 3 1/2 cups (28 fl. oz./875 ml) dry red wine such as Syrah
  • 3 bay leaves
  • 1 Tbs. fresh thyme leaves
  • 4 cups (32 fl. oz./1 l) beef stock, or as needed
  • 1 1/2 lb. (750 g) Yukon Gold potatoes, peeled and quartered
  • 1/4 cup (2 fl. oz./60 ml) milk
  • 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
  • 1 egg yolk, beaten

 

Directions

 

1. Season the ribs with salt and pepper and refrigerate, covered, for at least 6 hours or up to overnight. Bring to room temperature and season again with salt and pepper.

 

2. Preheat an oven to 350°F (180°C).

 

3. In a large sauté pan over high heat, warm the olive oil until shimmering. Working in batches if necessary, sear the ribs, turning as needed, until well browned all over. Transfer the ribs to a Dutch oven. Pour off all but 2 Tbs. fat from the sauté pan and return to medium heat. Add the onion, celery, garlic and carrot and sauté until beginning to caramelize, about 5 minutes. Add the wine, bay leaves and thyme, increase the heat to medium-high and bring to boil. Boil until the wine is reduced by half, 3 to 5 minutes. Add the stock, bring to a boil and pour the contents of the pan over the ribs. They should be just covered with liquid; add more stock if needed.

 

4. Cover the pot tightly and transfer to the oven. Braise the ribs, adding stock as needed to maintain the liquid level, until a fork slides easily through meat, about 2 1/2 hours. Skim off any fat from surface and let the ribs cool in the liquid until they are cool enough to handle. Remove the ribs from the pot and pull the meat from bones. Using two forks, shred the meat into bite-sized pieces. Return the meat to the pot and discard and bones and any excess fat.

 

5. While the ribs are cooling, in a saucepan, cook the potatoes in boiling salted water until tender, about 15 minutes. Drain the potatoes and return to the pan over low heat until mostly dry. Pass the potatoes through a ricer back into the warm pan. In a small saucepan, heat the milk and butter together until the butter is melted and the mixture is steaming. Pour the milk mixture into the potatoes, add the egg yolk and fold to mix well.

 

6. Raise the oven temperature to 400°F (200°F). Transfer the contents of the Dutch oven to a 9-by-13-inch (23-by-33-cm) baking dish or divide among individual gratin dishes. Cover the top(s) evenly with the potatoes. Bake until the topping is golden, 35 to 40 minutes. Serve immediately. Serves 6 to 8.

 

Recipe adapted from Williams Sonoma Cooking for Friends: Fresh Ways to Entertain with Style, by Alison Attenborough and Jamie Kimm

 

 

 

 

8 comments about “Short Rib Shepherd’s Pie

  1. Debbi

    Looks delish! Where can I find these great single serve bowls with handles?

    Reply
  2. Lana

    What recommendations would you have for making individual pies and freezing them for later?

    Reply
    1. Williams-Sonoma

      Hi Lana, we would recommend cooking the beef portion of the pies, freezing them, and then making the mashed potato topping just before baking. Hope you enjoy!

      Reply
  3. Susan

    Help. I reduced the wine in the Dutch oven with the short ribs. Are they ruined?

    Reply
  4. Lana

    Thank you for the advice on freezing, that is exactly what I did, and the short ribs are fantastic after having been frozen. Thank you for the feedback and keep the great recipes coming!

    Reply
  5. Make ahead meal: Short Rib Shepherd’s Pie | {love+cupcakes} Blog

  6. Gigi

    What a great idea. I’m glad I came across the recipe because I made a whole bunch of braised short ribs a couple of days ago (along with mashed potato as a side) and had plenty of potatoes, ribs and gravy left over and this gave me a different way to serve the leftovers to the family. I made it tonight and it was a huge hit. Thank you so much for a great recipe! Next time, I might add a bit of par-cooked hashbrowns on top just for the decadence and gluttony of it all.

    Reply

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