Short Rib Cobbler

• 1/2 cup plus 3 tablespoons all-purpose flour, divided
• 1-1/4 teaspoons salt, divided
• 1/2 teaspoon pepper
• 2 pounds well-trimmed boneless beef short ribs, cut into 1-1/2-in. pieces
• 5 tablespoons olive oil, divided
• 1 large onion, chopped
• 1 medium carrot, chopped
• 1 celery rib, chopped
• 1 garlic clove, minced
• 2 tablespoons tomato paste
• 5 cups beef stock
• 1 cup dry red wine or additional beef stock
• 1 teaspoon poultry seasoning
• 1 bay leaf
• 1 package (14 ounces) frozen pearl onions, thawed
• 4 medium carrots, cut into 2-inch pieces
• 2 cups biscuit/baking mix
• 2/3 cup 2% milk
• Fresh thyme leaves

1. Preheat oven to 350u0b0. In a shallow bowl, mix 1/2 cup flour, 3/4 teaspoon salt and pepper. Dip short ribs in flour mixture to coat all sides; shake off excess.
2. In a Dutch oven, heat 3 tablespoons oil over medium heat. Brown beef in batches. Remove from pan.
3. In same pan, heat remaining oil over medium heat. Add onion, chopped carrot and celery; cook and stir until tender, 2-3 minutes. 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.
4. Bake, covered, 1-3/4 hours. Stir in pearl onions and carrot pieces. Bake, covered, until beef and onions are tender, 30-45 minutes longer. Skim fat and remove bay leaf.
5. 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, until topping is golden brown, 40-45 minutes longer. Sprinkle with thyme.

flour, salt, pepper, short ribs, olive oil, onion, carrot, celery, garlic, tomato paste, beef stock, red wine, poultry seasoning, bay leaf, pearl onions, carrots, biscuitbaking, milk, thyme

Taken from www.tasteofhome.com/recipes/short-rib-cobbler/ (may not work)