You may have already packed the grill away for the season, but that doesn’t mean you can’t still enjoy the smoky tastes of summer. If you’re craving perfectly seasoned meat, but aren’t quite willing to don a hat and scarf to grill outside this time of year, then slow oven-baked ribs topped with a warming winter favorite are the answer to all your prayers!
Shepherd's Pie With Braised Beef Ribs & Cheesy Mashed Potato Swirls
Equipment
- Roasting Pan
- Casserole Dish
- Piping bag
Ingredients
- 5 lbs bone-in beef ribs
- 1 tbsp salt
- 1 tbsp paprika
- 0.5 tbsp pepper
- 6 oz bacon, diced
- 2 onions, diced
- 4 cloves garlic, minced
- 14 oz sliced mushrooms
- 2 sprigs thyme
- 1 tbsp tomato paste
- 1.67 cups red wine
- 2 cups beef stock
- 4 cups flour
- 0.5 cup water
- 1 egg
- 0.5 tsp salt
- 3 lbs cooked potatoes
- 0.67 cup grated parmesan
- 1 cup shredded Swiss cheese
- 3 eggs
- 0.33 cup heavy cream
- 1 tsp salt
Instructions
- Preheat the oven to 275°F and heat a roasting pan over medium heat. Rub the salt, pepper, and paprika into the beef ribs and cook the meat on both sides in a little bit of olive oil. Remove the ribs from the roasting pan.
- Add the bacon to the roasting pan and fry it together with the diced onions and minced garlic in the remaining olive oil. Add the sliced mushrooms, thyme sprigs, and tomato paste and stir together.
- Put the beef ribs back into the roasting pan, pour in the red wine and beef stock, cover the pan with aluminum foil, and cook for 5 hours. To make the meat more tender, use a baster to moisten the meat with the broth at regular intervals.
- To prepare the pastry dough, knead all the ingredients until a smooth dough forms and refrigerate for 1 hour. Then roll out the dough, place it in a casserole dish, and cut off any protruding edges. Cover the dough with parchment paper and weigh it down with dry chickpeas so that it will rise evenly. Bake at 350°F for 25 minutes.
- For the cheesy mashed potatoes, add the ingredients to a bowl and mash until smooth. Spoon the mixture into a piping bag with a star nozzle and set aside. Remove the roasting pan from the oven and free the meat from the bones.
- Spread the pulled beef over the cooked pastry dough and use the piping bag to top the meat with several mashed potato swirls. Cook for another 25 minutes at 350°F.
VIDEO
You can find the recipe for the Beef Stroganoff Casserole featured in the bonus video here.