SHORT RIBS POT PIE BON APPE

Short Rib Pot PieShortening is the secret to extra-flaky pie crust, but nothing compares to the flavor of butter. Use both, as in this super-luxe beef pie, and youÕre golden.SERVINGS: 8Ingredients & PreparationYour Comments & Suggestions (12)Subscribe to Bon AppŽtit Magazine377Tell us howyou made itCommentINGREDIENTSCRUST3 cups all-purpose flour2 teaspoons kosher salt_ cup (1 stick) chilled unsalted butter, cut into pieces_ cup vegetable shortening or beef lardFILLING AND ASSEMBLY3 pounds boneless beef short ribs, cut into 2Ó piecesKosher salt and freshly ground black pepper_ cup all-purpose flour, plus more2 tablespoons olive oil1 10-oz. package frozen pearl onions, thawed4 garlic cloves, chopped2 tablespoons tomato paste2 cups dry red wine2 sprigs rosemary6 sprigs thyme, plus 2 Tbsp. chopped thymeFlaky sea salt (such as Maldon)Heavy cream (for brushing)NUTRITIONAL INFORMATIONCalories (kcal) 940 Fat (g) 53 Saturated Fat (g) 22 Cholesterol (mg) 205 Carbohydrates (g) 46 Dietary Fiber (g) 1 Total Sugars (g) 4 Protein (g) 55 Sodium (mg) 750PREPARATIONView Step-by-Step DirectionsCRUSTPulse flour and salt in a food processor; add butter and shortening and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Transfer flour mixture to a large bowl and drizzle with _ cup ice water. Mix with a fork until dough just comes together.Knead dough lightly, adding more water by the tablespoonful if needed, until no dry spots remain (dough will be slightly shaggy but moist). Form into a disk and wrap tightly in plastic. Chill until firm, at least 2 hours.DO AHEAD: Crust can be made 2 days ahead; keep chilled.FILLING AND ASSEMBLYPreheat oven to 375¡. Season short ribs with kosher salt and pepper; toss with _ cup flour on a rimmed baking sheet. Heat oil in a large heavy pot over medium-high heat. Working in batches, shake excess flour from ribs and cook, turning occasionally, until deeply browned, 8Ð10 minutes per batch. Using a slotted spoon, transfer to a large bowl.Add onions to same pot and cook, stirring occasionally, until golden brown; season with kosher salt and pepper and, using a slotted spoon, transfer to a small bowl. Reduce heat to medium, add garlic to pot, and cook, stirring, until softened, about 2 minutes.Add tomato paste and cook, stirring often, until slightly darkened in color, 5Ð8 minutes. Add wine, rosemary, and thyme sprigs, bring to a boil, and cook, scraping up browned bits, until liquid is reduced by half, 8Ð10 minutes. Add 6 cups water to pot and bring to a boil.Return short ribs to pot; season with kosher salt and pepper. Reduce heat and simmer gently, uncovered, until short ribs are almost falling apart and liquid is thick enough to lightly coat a spoon, 2_Ð3 hours.Add onions and chopped thyme to pot and stir to break up short ribs; season filling with kosher salt and pepper. Remove herb sprigs.Roll out dough on a lightly floured surface to about _Ó thick. Transfer filling to a shallow 2-qt. baking dish. Place over filling and trim, leaving overhang. Tuck edges under and crimp. Cut a few slits in crust. Brush with cream and sprinkle with sea salt. Alternatively, you can use 8 individual dishes.Place dish on a rimmed baking sheet and bake pot pie until filling is bubbling