Ingredients
1/2 cup plus 3 tablespoons all-purpose flour, divided1-1/4 teaspoons salt, divided1/2 teaspoon pepper2 pounds well-trimmed boneless beef short ribs, cut into 1-1/2-in. pieces5 tablespoons olive oil, divided1 large onion, chopped1 medium carrot, chopped1 celery rib, chopped1 garlic clove, minced2 tablespoons tomato paste5 cups beef stock1 cup dry red wine or additional beef stock1 teaspoon poultry seasoning1 bay leaf1 package (14 ounces) frozen pearl onions, thawed4 medium carrots, cut into 2-inch piecesCOBBLER TOPPING:2 cups biscuit/baking mix2/3 cup 2% milkFresh thyme leaves
Preparation
Preheat oven to 350°. In a shallow bowl, mix 1/2 cup flour, 3/4 teaspoon salt and pepper. Dip short ribs in flour mixture to coat all sides; shake off excess.
In a Dutch oven, heat 3 tablespoons oil over medium heat. Brown beef in batches. Remove from pan.
In same pan, heat remaining oil over medium heat. Add onion, chopped carrot and celery; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in tomato paste and remaining flour until blended. Gradually stir in stock and wine until smooth. Return beef to pan; stir in poultry seasoning, bay leaf and remaining salt. Bring to a boil.
Bake, covered, 1-3/4 hours. Stir in pearl onions and carrot pieces. Bake, covered, until beef and onions are tender, 30-45 minutes longer. Skim fat and remove bay leaf.
In a small bowl, mix biscuit mix and milk just until a soft dough forms. Drop by scant 1/4 cupfuls over beef mixture. Bake, uncovered, until topping is golden brown, 40-45 minutes longer. Sprinkle with thyme.
