Because the potatoes were so underwhelming, a few weeks later I made the beef short rib pot pie from the March cover of the magazine. I'd never made a pot pie, and I'm pretty sure I'd never even eaten a pot pie. I thought the filling would be totally encased in crust, but that wasn't the case with this one- the crust was only on the top.
|Of course I tried to put my initials in the crust, but it wasn't working out.|
I added a bag of frozen vegetables to the filling and threw some roasted fingerlings on the plate. You know, for health.
The beef simmered for three hours and was the most tender beef I've ever made. I bought bone-in short ribs because they are a fraction of the cost of boneless and butchered them myself. It's no big deal- just cut out the bone and slice off the fat.
The next morning I wrapped the leftovers up and gave them to my brother and sister-in-law. Dangerously delicious.