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Braised Beef Short Rib, Red Wine & Mushroom Pie

A picture of a braised beef short rib, red wine and mushroom pie. A slice has recently been cut out of the pie so you can see the meat and sauce on the inside. A spoon rests in the empty slot that the slice has left behind.

img_5336-1Beef Short Ribs are an exceptional cut of meat, which is sadly sometimes not given the praise it deserves. You can make your pie a day or two in advance and have it waiting in the fridge to cook! The wood fired cooking gives the pastry a beautiful crispness that you just can’t beat.


For the short ribs

  • 2 Beef Short Ribs
  • 2 Star Anise
  • 4 Sprigs of Thyme
  • 1 Sprig Rosemary
  • 1 Leek, chopped
  • 1 Large Carrot, chopped
  • 1 Head of garlic, split in half
  • 2 White Onions, quartered
  • 500ml Red Wine
  • 1 Litre Beef Stock

For the pie

  • 2 Red Onions, finely diced
  • 150g Chestnut Mushrooms, quartered
  • 50g Butter
  • 20g Plain flour
  • Frozen puff pastry

The day before cooking put the all the short rib ingredients, except the stock, in a large container and refrigerate for 24 hours to marinade.

When you are ready to cook, separate everything so you have the short ribs, the wine, and all the veg, herbs and spices. You can then fire up your wood fired oven to its optimum temperature and allow to cool to around 250°c.

Next using a heavy bottomed casserole pan, heat a little olive oil in the pan, season the beef ribs, and brown on all sides. Remove to a cooling rack.

Add a little more oil to the pan should it be required, and fry the vegetables, herbs and star anise at the mouth of the oven until soft and beginning to brown. Pour in the red wine, pushing the pan into the oven, and allow it to reduce by 2/3rd’s.

Once reduced, return the beef to the pan add the beef stock, cover with baking paper and tin foil, and return to the oven.

Pop the door on the oven and leave to cook for three hours- or until the meat is easy to pull away from the bone.

When the beef is cooked, strain the liquid and discard the vegetables, retaining the liquid.

To make the pie filling, melt the butter in a casserole, and sweat off the diced red onions. Once soft, add the mushrooms, and when they’re soft, add the flour.

Next, add the reserved liquids from cooking the ribs, and the picked rib meat, and reduce by one third.

Transfer the filling to a pie dish, and top with a puff pastry lid.

Bake the completed pie in the oven for 20 minutes and serve piping hot. Delicious.

Are you interested in our wood fired ovens? Head over to our product pages for more information.

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