Braised Short Rib and Potato Potpie
4 lbs boneless short ribs, cut into 2-inch pieces
1/3 cup all-purpose flour
3 tbsp safflower oil
1 medium yellow onion, thinly sliced
5 garlic cloves, thinly sliced
2 bottles (12 ounces) stout, preferably Guinness
2 rosemary sprigs
1 lb cipollini onions, peeled
6 medium russet potatoes
EVOO for brushing
Salt and pepper
Preheat oven to 300*F. Season short ribs with salt and pepper. Dredge short ribs in flour, coating all sides. Heat oil in a large Dutch oven over high heat. Working in batches, brown ribs, about 1 minute per side. Transfer to a plate.
Reduce heat to medium, add yellow onion to Dutch oven and cook until golden. Add garlic, cook for 2 minutes. Return meat to Dutch oven. Add stout and rosemary. Bring to a simmer, cover and transfer to oven. Bake for 2 1/2 hours.
Remove Dutch oven from oven and add cipollini onions. Braise until meat is tender and onions are cooked through, about 30 minutes. Shred meat using 2 forks. Season with salt and pepper. Divide filling among 8 mini pie plates or 1 large gratin dish.
To make the topping:
Raise oven temperature to 375*F. Peel potatoes and very thinly slice each (use a mandoline if you have). Arrange potatoes over meat to form tight concentric circles, working around the edge and overlapping each potato by three-quarters. Brush with oil and sprinkle with salt and pepper. Bake until topping is golden and filling is bubbling, about 45 minutes for mini pot pies and 1 hour for large potpie.