Short Rib Pot Pie

Short Rib Pot Pie - Luscious short ribs glazed with red wine and topped with flaky pastry. |

In this monthly series, I commit to cooking whatever is on the cover of Bon Appetit, Saveur or maybe some other food magazine. There’s a reason these particular dishes are on the cover – they’re usually the best recipes in the magazine.

This winter is really getting me down. To be honest, I suffered from Seasonal Affective Disorder greatly for several years. It was hard to distinguish between S.A.D. and just really growing to hate my advertising job, but winter just made me want to hide under the covers forever. Waking up in the dark, going to a seriously window-less office cubicle, then coming home in the dark? The worst.

Bon Appetit March 2014

The S.A.D. symptoms greatly improved when I left that job to go to culinary school. While I was still waking up in the dark (as early as 4 a.m.!), I was generally done for the day while it was still light out, leaving time for dog walks and long bike rides in the sunshine. Blogging and freelancing for a living has afforded me an even greater flexibility. Whenever I’m feeling a bit down (or I see the sunshine poking through the winter clouds), I can grab my dog and her winter coat and head out for a walk.

Short Rib Pot Pie - Luscious short ribs glazed with red wine and topped with flaky pastry. |

But this winter just will not end. I’m tired of making my dog wear her coat. I’m tired of wearing my coat. And I’m actually getting sick of comfort food. I want to grill! I want to make salads with fresh spring vegetables! I want to eat good berries again! So, I was a little disheartened when I saw that this month’s Bon Appetit had comfort food on the cover again. Like last month’s Chicken and Dumplings, this is a long-simmered stew that really is very delicious. The luscious short ribs glazed with red wine and topped with flaky pastry will warm your bones while you wait…and wait…and wait for spring to get here.

Short Rib Pot Pie - Luscious short ribs glazed with red wine and topped with flaky pastry. |

Short Rib Pot Pie

Yield: 4 servings


  • 2 pounds boneless beef short ribs
  • Kosher salt and ground black pepper
  • 1/3 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 cup frozen pearl onions
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 6 sprigs fresh thyme, plus 2 tablespoons chopped fresh thyme
  • 2 sprigs fresh rosemary
  • 2 cups dry red wine
  • 1 refrigerated pie crust
  • 2 tablespoons heavy cream
  • Maldon sea salt, for sprinkling



  1. Season short ribs with salt and pepper; toss with flour on rimmed baking pan. In large pot, heat oil over medium-high heat. In batches, shake excess flour from ribs and cook 8 to 10 minutes or until deeply browned on all sides, turning occasionally. Transfer to plate.
  2. Add onions to pot and cook 2 minutes or until golden brown, stirring frequently. Transfer to small bowl. Reduce heat to medium; add garlic and tomato paste. Cook 2 to 4 minutes or until tomato paste browns, stirring constantly.
  3. Add thyme sprigs, rosemary and wine; heat to boiling over medium-high heat. Cook 8 to 10 minutes or until liquid is reduced by half, scraping browned bits from bottom of pot.
  4. Return short ribs to pot; season with salt and pepper. Reduce heat to medium-low; simmer uncovered 2-1/2 hours or until meat is tender and cooking liquid is thick enough to coat a spoon. With tongs; transfer short ribs to cutting board and chop into bite-sized pieces. Strain cooking liquid through fine-mesh strainer into large bowl; discard solids. Stir in short ribs, onions and chopped thyme.
  5. Preheat oven to 375 degrees F. Divide short rib mixture between 4 individual baking dishes. Cut pie crust into 4 pieces large enough to cover dishes (using a rolling pin to roll pie crust larger if needed). Place pie crust over filling, leaving a slight overhang. Crimp edges and cut a few slits in the top of crust. Brush with cream and sprinkle with Maldon salt.
  6. Place baking dishes on rimmed baking sheet and transfer to oven. Bake 30 to 35 minutes or until crust is golden brown. Let stand 5 minutes before serving.

Adapted from Bon Appetit.

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For more recipes straight from the cover of food magazines, check out my Cook The Cover Archive!

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  1. Lori, I love this!! I recently subscribed to Bon Appetit and can’t wait to get my first issue. . i’ve been buying them at the store. . don’t know why I was wasting so much money doing that. . anyway, I used to work in advertising too. . I was a Sr Digital Program Manager at 3 ad agencies (SF, LA and Seattle) for quite a long time before I quit to stay at home. What did you do? and girl, I hear you on the weather. . this is my first real winter and it’s been HARSH. What a time to move to the Midwest huh? Anyway, I hope Spring is around the corner for us both!!! Hey, are you going to BlogHer Food? I just signed up last week! so excited!

    • Hi Alice! I think you’ll love Bon Appetit. Mine actually started out as a free subscription. My husband bought me the little baking dishes you see in this post at Sur La Table, and apparently they came with a free subscription to BA. I’ve renewed it several times since (SO much cheaper than buying at the store).

      I was a media planner and buyer for a national fast food chain (one that I didn’t enjoy eating at very much). It was primarily just excel spreadsheets, boring meetings and boring conference calls. Not something I could have done forever.

      I can’t believe this is the winter you chose to move to the Midwest. Ugh, what a terrible welcome 🙁

      I’m not going to BlogHer, but I really wish I were. I put all of my conference eggs in to the Food & Wine Conference basket this year!

      • Ah, the media planner. . I started out as a media planner at the very beginning of my advertising career and did that for 2 years. I get it. I was trying to go to Food & Wine but it’s the same time we will be in CA for a family vacation so it’s not going to happen this year. I am sincerely bummed. There are so many #SS people I want to meet! You’re going to have a fabulous time!

  2. It finally started to warm up and winter came back with a nasty bite today. Perfect timing! Too bad this isn’t weeknight worthy to make because I could go for one now. I’m so bad with my magazines. I look but I hardly ever cook from it.

    • I know 🙁 Three days ago, I was taking my dog for a walk in the sunshine, without a winter coat. And yesterday we had another mini-blizzard.

      This recipe IS sort of a project, but I made it over the course of a few nights. It’s not complicated by any means, just requires a lot of simmering time. I made the filling mixture one night and divided it into the ramekins, and then the next night, just put the crust on and baked 🙂

  3. You did a wonderful job recreating the short rib pot pie. I’m with you about wanting nice spring weather and lighter meals but comfort food will have to be eaten a little longer here in New Hampshire. It snowed the morning, it is 19 right now and the wind is howling.

  4. Saw a link to this recipe posted on Food 52 today I was looking for something “Irish” that wasn’t corned beef and this looked wonderful. I am starting the ribs tonight but will assemble tomorrow.
    I am new to this site, so think I will have a look around! Your photos are nice!

  5. Hey I know how you feel, I love in Calgary and winter never ends here either, we have summer for about a couple months and that’s that. It’s hard not to get depressed when you see no end in sight for the cold weather. Hang in there, it could be worse. Love this pot pie, looks so good. 🙂

  6. I’m trying to sympathize, but it was 94 as I was driving around this afternoon, it’s hard to imagine that it’s still winter in many places! Please come take some of my sunshine. I’ll take a little pot pie in exchange. 🙂

  7. Awww, yes, I wish you could ship me some sunshine! Although, we did have a day this weekend where it was *almost* 50 degrees. Heat wave!

  8. Ugh, I hear ya, Jo! But when the summer comes, it’s so glorious 🙂

  9. Thanks so much for stopping by, Donna! I made these pot pies the same way – simmered the ribs one night, then assembled and baked the next day!

  10. I’m with you Lori! Bring on the grill and put the casserole pans away 🙂 One of these days I hope it will be spring then summer. I love your idea of making the cover recipes…. this recipe does look very tasty and I can’t wait to see what is next on one of those covers that you’ll make! Keep warm! I had a business trip to Phoenix last week and I almost didn’t come home!

  11. Hey Lori! I was wondering if you could assemble and freeze this pie too? If so, what would be the steps for that?

    • Hi Nela! I honestly haven’t tried freezing this so I can’t say for sure how it would turn out. I think your best bet would be to look up other recipes for frozen pot pie and see how they do it, and see if you can use those steps for this recipe. Good luck 🙂

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