Author Notes: This typical dessert gets a savory makeover with braised short ribs and chanterelles. The recipe uses a blend of Columbia Winery's Cabernet Sauvignon and beef stock to braise the boneless short ribs in, which is then topped with fluffy thyme biscuits. A true fall comfort classic. Note: If chanterelles are hard to come by, you can substitute with porcini or shiitake mushrooms.
Serves 6-8
For the braised short ribs:
- 2pounds thick-cut short rib meat, bones removed
- Salt and pepper, to taste
- 4tablespoons extra virgin olive oil, divided
- 1tablespoon all-purpose flour
- 4carrots, roughly chopped
- 3celery stalks, roughly chopped
- 1yellow onion, roughly chopped
- 2cloves garlic, finely chopped
- 3/4pound fresh chanterelle mushrooms, roughly chopped
- 1cup Cabernet Sauvignon
- 1tablespoon tomato paste
- 2cups beef stock, plus more as needed
- 1bay leaf
- 4fresh thyme sprigs, plus more for garnish
- Pat the short ribs dry with a paper towel and season liberally with salt and pepper on all sides. In a 3 to 4 quart dutch oven over medium-high heat, pour 2 tablespoons of olive oil and add the short ribs a few at a time. Brown on all sides, taking care not to overcrowd the meat. If the bottom of the pan looks like it's getting too dry while the short ribs are browning, add more oil, one tablespoon at a time.
- Transfer the browned short ribs to a plate and sprinkle them with 1 tablespoon of flour. Set aside.
- Preheat oven to 350 degrees°F.
- In the same dutch oven over medium-high heat, add the remaining 2 tablespoons of olive oil. Working in batches, cook carrots, celery, onion, garlic, and mushrooms until soft and translucent, and slightly browned. Set aside the cooked vegetables with the short ribs as you work through the batches. Deglaze the pan with Cabernet Sauvignon and cook until reduced by half, about 5 minutes. Stir in tomato paste, beef stock, the bay leaf, and thyme sprigs and return short ribs and vegetables to the pan. Cover and cook in the preheated oven for 2 1/2 hours.
- Meanwhile, begin work on preparing the topping (recipe below).
- After 2 1/2 hours, the dutch oven from the oven and set lid aside. If you notice the liquid has mostly evaporated, add more beef stock, about 1 cup, and stir. Form the biscuit dough into balls, about the size of a golf ball, as best you can. The dough will be sticky, so they will likely be more like dollops. Place each ball of dough on top of the short ribs until they are covered. Return the dutch oven to the oven and cook, uncovered, for another 30 to 45 minutes, or until the topping turns golden.
- Spoon the cobbler into shallow bowls and garnish with fresh thyme.
For the thyme biscuit topping:
- 1 1/2cups all-purpose flour
- 1 1/2teaspoons baking powder
- 1/2teaspoon baking soda
- 1/2teaspoon cream of tartar
- 1teaspoon kosher salt
- 6tablespoons frozen butter
- 3/4cup milk, plus more if necessary
- 3sprigs fresh thyme leaves, plus more for garnish
- Sift the flour, baking powder, baking soda, cream of tartar, and kosher salt into a large mixing bowl. Use a box grater to grate the frozen butter into the flour mixture. Toss gently with your hands, making sure not to over mix the butter into the flour (it should resemble small pebbles or gravel).
- Add the milk and thyme and mix until a sticky dough forms. Cover bowl and set it in the refrigerator until you are ready to add to the short ribs. Note: The amount of topping needed to cover the braised meat will vary based on the diameter of your dutch oven. If your dutch oven is wider than 8 inches and you want the topping to cover the entire thing, double the topping ingredients above.
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