Short Rib Cobbler

(Courtesy of Taste of Home)

Ingredients:
1/2 c. plus 3 Tbsp. all-purpose flour, divided
1 1/4 tsp. salt, divided
1/2 tsp. pepper
2 lbs. well-trimmed boneless beef short ribs, cut into 1 1/2 inch pieces
5 Tbsp. olive oil, divided
1 large onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
1 garlic clove, minced
2 Tbsp. tomato paste
5 c. beef stock
1 c. dry red wine or additional beef stock
1 tsp. poultry seasoning
1 bay leaf
1 pkg. (14 oz.) frozen pearl onions, thawed
4 medium carrots, cut into 2 inch pieces
COBBLER TOPPING:
2 c. biscuit/baking mix
2/3 c. 2% milk
Fresh thyme leaves

Directions:
Preheat oven to 350 degrees.  In a shallow bowl, mix 1/2 c. flour, 3/4 tsp. salt and pepper.  Dip short ribs in flour mixture to coat all sides; shake off excess.

In an ovenproof Dutch oven, heat 3 Tbsp. 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 2-3 minutes or until tender.  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, 30-45 minutes longer or until beef and onions are tender.  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, 40-45 minutes longer or until topping is golden brown.  Sprinkle with thyme.

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