We’re well into November and that means we’re also in one of the best times of the year for food. Obviously, this is Thanksgiving month which brings with it all those wonderful comfort food dishes. However, I also feel we’re square in the middle of “Braising Season”. That’s the season where there’s just enough chill in the air that you don’t mind having the oven going for 3 or 4 hours.
With that thought in mind, today we’re bringing you a Disney Dish that is loosely based on something that was recently announced as a part of Downtown Disney’s Fall Foodie Guide. They have a Beer Braised Short Rib Pot Pie that they are serving at Ballast Point Brewing Company that features their Irish Ale. While that sounds great, I thought we could do them one better and plus this dish with the most famous Irish Beer. So, today, we’re bringing you our Disney Dishes recipe for Guinness Braised Short Rib Pot Pie. Yum!!!!
Let’s get braising!
The components for our Guinness Braised Short Rib Pot Pie are somewhat similar to our Braised Short Rib Sliders and so is the initial process. Just like with that recipe, I prefer using Beef Chuck Style Short Ribs for my meat. I feel it has the most flavor and I don’t have to worry about removing the bones. It also allows you to trim the pieces to the size you desire and that’s very useful in this dish because we want them a little bit smaller to work better within the pie.
Along with the Short Ribs, this dish is also made up of “Root Vegetables”. Now, that can mean different things to different people. The Root Vegetables I’ll be using are Gold Potatoes, Sweet Potatoes, Carrots and Onions. You could also add Parsnips, if you prefer. I just decided to keep it rather simple.
- By the way, you could easily change this to a Vegetarian dish by simply omitting the Beef, upping the Root Vegetables and swapping Vegetable Stock for the Chicken Stock.
Obviously by the name of this dish, I’m using Guinness Stout as my beer of choice. However, you can use any Stout style beer you prefer or is available to you in your store of choice.
Braising the Short Ribs
It should come as no surprise that getting the Short Ribs braising is where we start with this dish. It’s not a lot of work but it is a “low and slow” cooking process.
To start, preheat your oven to 300ºF.
Next, place a large pan on the stove over medium-high heat and add a little oil. Meanwhile, gently toss the Short Ribs in the All-Purpose Flour, Salt and Pepper. Working in batches, add the Floured Short Ribs to the hot pan and sear on all sides. Be careful not to overcrowd the pan as this could cause the Beef to “steam” and may keep them from getting the good caramelization we’re looking for. Once they are completely seared, remove and place them in a large baking dish.
Next, add the Diced Onions to the hot pan and cook until just translucent while stirring occasionally. Add the Diced Carrots and Celery and cook for an additional 2 to 3 minutes.
Now, add the Guinness Stout Beer and Chicken Stock to the pan and stir to combine. Bring the mixture to a boil then carefully pour the entire contents over the seared Short Ribs in the baking dish.
Add the sprigs of Fresh Rosemary and Thyme to the baking dish then tightly seal the top with a layer of Plastic Wrap and Heavy Duty Aluminum Foil. Place into the preheated 300ºF oven and braise for 3½ to 4 hours.
You read that right! You have 3½ to 4 hours until these are done braising. So, go relax and read a book or binge a few episodes of your favorite show!
The Root Vegetables
Once the braising process has neared it’s completion, it’s time to get to work on the other elements of our Guinness Braised Short Rib Pot Pie. We’ll start with the Root Vegetables.
Place the Diced Potatoes, Sweet Potato and Carrots in a large pot and fill with water until they are just covered. Place on the stove over medium heat. You’ll want to just partially cook these so heat them until the pot just comes to a boil and you can easily insert a sharp knife. Strain and reserve until you’re ready to assemble the Pot Pie.
Now that the Beef has fully cooked it’s time to create the Gravy for our Guinness Braised Short Rib Pot Pie.
Begin by removing the baking dish from the oven and carefully removing the Aluminum Foil and Plastic Wrap. (Please be careful because there will be a lot of steam released)
Using tongs, remove the Braised Beef from the baking dish and place in whatever pan you plan on serving it in. I’m using a Cast-Iron Pan because I like the rustic look it provides. However, you can use any oven-safe baking dish you prefer.
Next, pass the remaining Braising Liquid through a fine strainer. Dispose of the leftover solids and reserve the liquid for later use.
- Tip: When straining the liquid, be sure to press on the cooked Vegetables in the strainer to squeeze out as much extra Braising Liquid as possible. It takes a little extra work but this is where a lot of extra flavor can be found.
Now, place a large pan on the stove over medium-high heat and add a little oil. Add the Sliced Mushrooms and sauté, while stirring occasionally, until they have given off of their moisture and are lightly browned.
Add the Diced Onions to the browned Mushrooms and sauté until just translucent. Then, place the Butter and All-Purpose Flour into the pan and cook, while stirring regularly, for approximately 5 minutes to create a roux.
Now, add the Braising Liquid, Chicken Stock, Salt, Pepper and Sugar to the pan and stir to combine. Keep stirring, occasionally, as the mixture continues to heat. The Gravy will start to thicken as it begins to boil.
- Tip: If the Gravy doesn’t thicken as much as you’d like, you can add a little more Butter and Flour to a separate pan and cook to make another Roux. You can then, gradually, add it to your Gravy until it reaches your desired consistency. If your Gravy gets too thick, you can always thin it with more Chicken Stock or Water.
Once it reaches your desired consistency, taste and adjust the seasonings, as necessary, with more Salt, Pepper, and/or Sugar.
The Puff Pastry Topping
For the topping of our Guinness Braised Short Rib Pot Pie, I’m going to go ahead and create something similar to what they are doing with the version they’re serving at Ballast Point Brewing Company. It’s a lattice style top that takes a little effort but looks really nice. However, you can certainly just trim the Puff Pastry Sheet to fit your dish and just lay it over the top. It’s simpler and will still look great!
If you want to follow my lead, the first thing you’ll want to do is cut the Puff Pastry Sheet into 6, mostly equal sized, rectangular strips. Just like you see in the picture above.
Now, lay them out in a cross-hatch fashion and alternate going over and under each strip like you see in the above photo.
There you have it!
With all of the components done, it’s time to put together our Guinness Braised Short Rib Pot Pie.
Begin by preheating the oven to 400ºF.
Next, add the partially-cooked Root Vegetables to the cast-iron skillet (or whatever oven friendly dish you plan of serving it in).
Now, add enough of the Gravy to mostly cover the Short Ribs and Root Vegetables. Then, carefully stir until well combined.
To complete the assembly, beat together the Egg and Water in a small bowl. Lightly brush the top of the Puff Pastry Topping with the Egg Wash and sprinkle with a small amount of Salt.
Carefully set the Puff Pastry directly on top of the Pot Pie and immediately place into the oven. Cook for approximately 25 to 30 minutes at 400ºF or until the topping is golden brown. Remove from the oven and let rest for 5 to 10 minutes before serving.
- Tip: You may want to place a second pan under this dish while it cooks to catch any Gravy that may bubble over the side. It’s always easier to clean a single pan than the whole oven.
This Guinness Braised Short Rib Pot Pie is a pan full of Fall, comfort food, joy. The Beef is exceptionally tender but extremely flavorful. The Root Vegetables and Mushrooms give the dish body while providing this wonderful earthiness. Meanwhile the Gravy is hearty, luxurious and ties the whole dish together. Finally, the Puff Pastry Topping adds a wonderful, crisp texture change and counter balance to the richness of the dish.
Make this dish for your family this Fall! Their taste buds and their souls will thank you for it!
Guinness Braised Short Rib Pot Pie
Makes approximately 4 – 6 Servings
For the Guinness Braised Short Ribs
- 2 – 2½ lbs – Beef Chuck Short Ribs
- ¼ cup – All-Purpose Flour
- 1½ tsp – Salt
- ½ tsp – Pepper
- 1 – Medium Onion – Diced
- 3 stalks – Celery – Diced
- 2 – Medium Carrots – Diced
- 16 oz – Guinness or Other Stout Style Beers
- 2 cups – Chicken Stock
- 4 sprigs – Fresh Rosemary
- 6 sprigs – Fresh Thyme
For the Root Vegetables
- 2 cups – Gold Potatoes – Diced Large
- 1 cup – Sweet Potatoes – Diced Large
- 1 cup – Carrots – Diced Large
For the Gravy
- 2 cups – Mushrooms – Sliced
- 1 cup – Onion – Diced
- 2 tbls – Unsalted Butter
- 2 tbls – All-Purpose Flour
- 1½ – 2 cups – Braising Liquid from Short Ribs – Strained
- 2 cups – Chicken Stock
- 2 tbls – Sugar
- 1 tbls – Salt
- 1 tsp – Pepper
- More Sugar, Salt and/or Pepper to adjust seasonings, as necessary
Puff Pastry Topping
- 1 sheet – Puff Pastry
- Whole Egg
- 1 tsp – Water
For the Guinness Braised Short Ribs
- Preheat the oven to 300ºF
- Toss the Beef Chuck Style Short Ribs in the All-Purpose Flour, Salt and Pepper
- Place a Large Pan on the stove over medium-high heat and add a little oil
- Working in batches, sear the Floured Short Ribs on all sides, being sure not to overcrowd the pan. Once fully seared place the Short Ribs in a Large Baking Dish
- Add the Diced Onions to the pan and sauté until just translucent while stirring occasionally
- Next, add the Diced Celery and Carrots to the pan and sauté for an additional 2 – 3 minutes
- Now, pour the Guinness Stout Beer and Chicken Stock to the pan. Stir to combine and heat until it just comes to a boil. Carefully pour over the Seared Short Ribs in the Baking Dish.
- Add the Fresh Rosemary and Thyme Sprigs then cover tightly with Plastic Wrap and Heavy Duty Aluminum Foil
- Place in the oven and braise for 3½ to 4 hours at 300ºF
- Once the braising has completed, remove from the oven and carefully uncover
- Using tongs, remove the Braised Short Ribs from the pan and reserve until ready to use
- Pass the Braising Liquid through a fine strainer and reserve until ready to use
For the Root Vegetables
- Place the Diced Potatoes, Sweet Potatoes, and Carrots in a large pot and cover with water
- Put the pot on the stove over medium heat and cook until the water just begins to boil and you can easily insert a knife into the Root Vegetables
- Strain and reserve until ready to use
For the Gravy
- Place a large pan on the stove over medium-high heat and add a little oil
- Place the Sliced Mushrooms in the pan and sauté until they have given off their liquid and have browned lightly
- Add the Diced Onion and sauté until just translucent
- Next, place the Unsalted Butter and All-Purpose Flour in the pan with the Mushrooms and Onions. Cook, while stirring regularly, for approximately 5 minutes to form a Roux
- Add the Strained Braising Liquid, Chicken Stock, Sugar, Salt and Pepper and heat until the mixture begins to boil and thicken
- Once the Gravy reaches your desired consistency, taste and correct seasoning, as necessary, with additional Sugar, Salt and/or Pepper
- Keep warm until ready to use
For the Puff Pastry Topping
- Thaw the Puff Pastry Sheet (if needed) and cut lengthwise into 6 equally size strips
- Align 3 strips vertically and 3 horizontally. Weave the strips over and under each other to form a lattice work topping
- Beat the Whole Egg and Water in a small dish until well combined
- Brush the Puff Pastry Topping with the Egg Wash and sprinkle with a little Salt
For the Guinness Braised Short Rib Pot Pie
- Preheat the oven to 400ºF
- Place the Braised Short Ribs and partially cooked Root Vegetables to a Cast-Iron Pan or other Oven-Safe Baking Dish
- Add enough of the Gravy to mostly cover the Beef and Vegetables. Carefully stir to combine
- Set the Puff Pastry on top and place in the preheated 400ºF oven
- Cook for approximately 25 to 30 minutes or until the Puff Pastry Topping is golden brown
- Remove and let rest for 5 to 10 minutes
- Serve warm and enjoy
If you liked this recipe, be sure to check out our other braised Disney Dishes
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