Short Rib Guinness Pie

This pie is truly rich and satisfying. The perfect St. Patrick's day dinner substitute for people who don't care for Corned Beef and Cabbage. You know who you are.   This recipe may be a two day process, but once completed all you have to do it place in oven and dinner is ready.

Short Rib Guinness Pie - Makes Six Pies

4 lbs. Beef Short Ribs
3 Carrots - cut into 1/4 inch slices - bite size
1 large onion - Chopped
1/2 cup frozen peas
1/2 cup frozen pearled onions
1 16 oz. bottle of Guinness (1 pint 6 oz.)
1/2 cup of beef both
1 package of Pillsbury Pie Crust
2 large Yukon Gold Potatoes into 1/2 inch cubes
Salt & Pepper
1/4 cup flour
1 tablespoon olive oil
1 bay leaf
6 ramekins (4X2 large)
1 egg beaten (egg wash)

Preheat oven to 325 degrees.

Salt & Pepper the beef short ribs and dust with flour.  Shake to remove excess flour.  In a dutch oven over medium heat add 1 tablespoon of olive oil and brown short ribs in several batches on all sides about 4 minutes total.  Remove short ribs from pot and set aside.  Add onion and saute until golden.  Place short ribs back in pot, add bottle of Guinness and beef broth, ribs should be just covered with broth and beer, add bay leaf.  Bring to a boil and then place in 325 oven for two hours with a tightly fitted lid.

Remove from oven after two hours, and add potatoes and carrots.  Return pot to oven with lid and continue to cook for an additional one hour.  Remove from oven and take out ribs, removing meat from bones and cutting into bite-size pieces.  Discard bones and bay leaf and return meat to pot and stir in peas and pearled onions.  Let cool and refrigerate over night.

The next day remove any fat from the top of stew.  Heat stew on top of stove until warm.  Pre-heat oven to 425 degrees.  Fill the six ramekins to top with warmed stew.  Roll out dough and using ramekin as a guide cut six circles adding one inch for overhang.  Brush ramekins around edge with egg wash and place dough on top of ramekin.  With a knife cut a slit on top of pie to vent steam.  Brush with egg wash and salt and pepper tops of pie.  Place pies on a sheet pan and bake for 15-20 minutes until crust is golden and filling is bubbly.