Ramekin Beef Short Rib Pies

Our amazing Ramekin Beef Short Rib Pies are so rich and delicious. The Beef Short Ribs are slowly braised in a delicious Red Wine and Beef Stock liquid for 4 hours until they are melt-in-the-mouth tender. The Sauce is then cooked down to a beautiful gravy that makes for a lusciously flavored filling to these wonderful pies. The filling can be used for any form of pie, but for this recipe we’re filling individual ramekins. Topped with Puff Pastry and then baked, they make delicious individual portions of amazing homemade Beef Pies

How to make Ramekin Beef Short Rib Pies

We kick off the recipe by making some amazing Red Wine Braised Beef Short Ribs. This dish on its own makes for a fantastic meal. Just serve those beautiful braised Short Ribs whole with a side of Mashed Potatoes for a fantastic dinner

If required, cut the Short Ribs into individual rib portions and then lightly coat them in AP Flour that has been generously seasoned with Salt and Pepper. Then, add a little bit of neutral Oil to a large pot over medium high heat and sear each side of the Ribs

The searing should take about 1 minute on each side, especially once that pan is nice and hot. They will brown nicely, which is what we want. Once browned, remove them from the pan and set them aside in a bowl. You will likely need to batch cook them, adding a bit more Oil between batches

Time to begin constructing the amazing braising liquid

At this point there may potentially be some burnt flour in the pan. If so, simply wipe it away, but try to keep the beautiful bits of meat that may have stuck to the bottom of the pan. They will deglaze easily, and add so much flavor to the pie

Drop the heat to medium, add a bit more Oil along with the classic combination of diced Carrots, Celery, and Onions. Sauté for 5 minutes until tender and then add some Garlic Powder. You can use freshly diced Garlic too if you like, we just recommend Garlic Powder because it’s easier

Now it’s time to add the liquids. A combination of Canned Tomatoes (crushed or chopped are ideal), along with Beef Stock and Red Wine are added. We recommend using homemade Beef Stock for the best results – 3 cups is what you’ll need, along with 2 cups of Red Wine

The key is to add enough liquid to the pot so that when the Beef Short Ribs are returned, they will be completely submerged. So, if required, add a bit more Stock (or Wine). Bring the liquid to a simmer for about 5 minutes to burn off the Alcohol, then submerge the Short Ribs

Slow cook the Beef Short Ribs until they are tender

The key to achieving that amazing Beef Short Rib flavor and texture you enjoy at fancy restaurants is to very slowly cook them in a tasty braising liquid. For our recipe we recommend at least 4 – 5 hours of very slow cooking

Cover the pot and drop the heat to a very low simmer and simply let the Beef slowly cook. Over time the meat will become ridiculously tender and completely fall off the bone. 5 hours is the sweet spot for a slow braise, as by this point all the fatty collagen bits will have completely melted and absorbed into that amazing liquid

Once cooked, remove the Beef Short Ribs and set them aside. Once cooled you can shred them but try to leave a few larger chunks as this will add so much great texture to the Ramekin Beef Short Rib Pies. The braising liquid will still be quite thin at this point, so crank up the heat to medium high and cook it for about 30 – 45 minutes until it turns into a luscious, thick gravy

These Beef Short Ribs are so good you can enjoy them as is, they make for a hearty and tasty meal

Return the Beef Short Ribs to the gravy at this point and remove from the heat. The Sauce will continue to thicken and form our amazing filling for our Pies. Let the gravy cool so it’s warm / room temperature before you begin to assemble the pies. Finally, make sure you remove those Rosemary Stalks from the filling. Just fish them out with a spoon and discard them.

Assembling our Ramekin Beef Short Rib Pies and Baking

You can use any sized Ramekins you like for this dish, and it won’t change the cooking time. If you like you can even use some aluminum foil trays. We will need to place a Puff Pastry lid over the top of the vessel. We will need to cut the appropriately sized Puff Pastry before you fill the Ramekins

To do so, simply place the top of the Ramekin straight over the Puff Pastry and cut around it. Try to add a little bit of extra space as you cut it to ensure you have enough excess Puff Pastry to seal the pie shut

With that done, next step is to fill the vessel with the pie filling to the top. Try to pack as much of the filling in there as you can without it overflowing the top. Then, place the Puff Pastry we cut out earlier straight on the top. Seal the edges by pinching the Pastry to the Ramekin

Before they go into the oven (200F for about 25 – 30 minutes) we finish the Ramekin Beef Short Rib Pies by applying a simple Egg Wash over the pastry. Just use a kitchen brush to apply it. Then poke a hole in the middle of the Pastry before placing in the oven. This will allow the steam to escape as the Pie cooks

Serving the dish

Because the filling has already been completely cooked, the baking stage is purely there to cook the Puff Pastry fully through. So, look for a beautiful golden-brown color so you know they’re done. Once cooked, carefully remove them from the oven (they will be piping hot!) and set them aside to cool for about 10 minutes before serving

I love to enjoy Beef Pies with some Tomato Ketchup; it just tastes so good. They are a hearty meal by their own, but even better when served with a generous portion of homemade Mashed Potatoes

If you like you can prepare the pies in advance and refrigerate them before baking. I’d recommend cooking them within 24 hours of preparation for the best result. They will also freeze quite well, and can keep for up to a few months in the freezer and taste great

Ramekin Beef Short Rib Pies Recipe

Ingredients

• 2 lbs. Beef Short Ribs
• 1 cup All-Purpose Flour
• 3 tbsp. Vegetable Oil
• 2 Carrots, peeled and diced
• 2 Celery Stalks, diced
• 1 Brown Onion, diced
• 1 tbsp. Garlic Powder
• 14 oz / 400ml Canned Tomatoes
• 2 cups of Red Wine
• 3 cups of Beef Stock (recipe here)
• 4 Rosemary Sprigs
• 4 Sheets of Puff Pastry
• 1 Egg, whisked
• Salt & Pepper
  
  

Equipment needed: 4 – 6 Ramekins

Instructions

1. Coat the Beef Short Ribs in Flour that has been generously seasoned with Salt and Pepper. Add 1 tbsp. of Oil to a large pot or Dutch Oven over medium high heat
2. Brown the Beef Short Ribs in the pan (about 1 minute each side) and then set aside in a bowl. You’ll need to do this is 2 batches, using another tbsp. of Oil between batches
3. Wipe away any burnt Flour from the pan and reduce the heat to medium. Add remaining Oil to the pot, then add the Carrots, Celery, and Onion. Sauté for 5 minutes until tender
4. Add the Garlic Powder and cook for 1 more minute, then add the Tomatoes, Red Wine, and Beef Stock and simmer for 5 minutes
5. Add Rosemary and return the Short Ribs to the pan and completely submerge them in the liquid. Cover and drop the heat to low and braise for 5 hours, stirring every hour
6. After 5 hours, discard the Bones and Rosemary Stalks. Remove the Beef Short Ribs and set aside to cool, then shred
7. Place the braising liquid back over the stovetop on medium high heat for 30 – 45 minutes, stirring frequently until thickened into a gravy-like consistency. Turn off heat then return Beef to the pan and mix through
8. Place the top of your Ramekins over Puff Pastry and cut around them to create the lids for your Pie (leaving a bit of extra room to ensure there’s enough space to seal them)
9. Place cooled Beef Pie filling into the ramekins, packing in as much as you can. Seal with Puff Pastry lids, pressing the pastry against the sides of the Ramekins to form a seal. Brush with whisked Egg and poke a hole in the middle with a sharp knife
10. Bake for 25 – 30 minutes at 400F / 200C until golden-brown. Allow to cool for 10 minutes before serving
    
    

Recipe Notes

• You can add more Wine / Beef Stock to the pot to ensure the Short Ribs are completely submerged before braising
• Bake the pies until the Pastry is golden-brown. The filling is already cooked, so keep an eye on the Pies frequently and remove them once the pastry is fully cooked
  
  

These delicious Ramekin Beef Short Rib Pies are an excellent way to enjoy a delicious home cooked pie. The rich Beef Short Rib filling gives the Pies such a unique flavor, and they taste amazing. Try enjoying these pies with a side of Tomato Ketchup and some Mashed Potatoes for a tasty and hearty meal

For more tasty Beef recipes just like this one, check out these fun dishes:

• Garlic Butter Steak and Potatoes
• Spicy Szechuan Beef Stir Fry
• Filet Steak with Bordelaise Sauce
• Braised Oxtail with Red Wine
  
  

Happy Cooking!