This is a fantastic slow-cooking dish perfect for a dinner party.
Short Rib Casserole with Puff Pastry
1/2 cup all-purpose flour for coating
4 lbs beef short ribs
2 tbsp canola or vegetable oil
1 cup red wine
2 cups beef broth
1 x 28 oz can diced or stewed tomatoes
2 cloves garlic, thinly sliced
2 medium onions, chopped
6 medium carrots, peeled and sliced
6 medium potatoes, peeled
3 stalks celery
1 sheet puff pastry
1 bunch fresh rosemary
Salt and pepper
1) Season the ribs with salt and pepper.
2) In Dutch oven, heat the oil until just smoking. Sear the ribs on all sides.
3) Remove the meat and add liquid, wine, carrots, onions, celery and rosemary. Raise heat and bring to a boil.
4) Scrape the bottom to deglaze. Season with salt pepper.
5) Return the meat to the dutch oven and cover, then cook in a 350F oven until tender – about 2 to 2 ½ hours.
6) Skim as much fat as possible from the top. Season with salt and pepper to taste.
7) Cover with puff pastry and bake @375 for another 30 minutes.
Courtesy Randy Feltis