Beef Short Rib and Cheese Pie

Indulge in this mouthwatering Beef Short Rib and Cheese Pie, where tender, flavorful short ribs meet layers of melted cheddar and mozzarella in a flaky, golden crust. This recipe combines hearty comfort food with savory, cheesy goodness, perfect for any time you’re craving something rich and filling. It’s easy to customize with your favorite spices or cheeses, and leftovers make for an equally delicious meal.

Why Make Beef Short Rib and Cheese Pie?

The combination of slow-cooked beef, short ribs, and cheese in a pie is an incredible flavor experience. Short ribs provide rich, beefy flavor, and baking them in a pie with cheese creates a comforting dish that’s both hearty and indulgent. Whether it’s for a special dinner or a cozy family meal, this pie hits the spot with layers of savory flavors and a satisfying texture. I have tried hand pies, meat pies, cottage pies and pie lollipop.

PRO TIPS for the Best Beef Short Rib and Cheese Pie

1. Go Easy on the Sauce: Adding too much sauce can make the pie overly wet. For a firm texture, add sauce sparingly to the short ribs.
2. Choose Good-Quality Cheese: Opt for high-quality cheddar and mozzarella for a rich, creamy melt.
3. Customize the Crust: Brushing an egg wash on the crust before baking gives it a beautiful, flaky finish.

Ingredients

• Beef short ribs (bone-in): For the rich, meaty base of the pie.
• Onion, Celery sticks, and Carrots: Add a savory and aromatic foundation to the filling.
• Salt, pepper, garlic spice, and Italian spices: Essential seasonings for balanced flavor.
• Marinara sauce: Adds a hint of sweetness and tomato flavor.
• All-purpose flour: Helps thicken the sauce for the filling.
• Worcestershire sauce: Deepens the savory flavor.
• Red wine: Adds depth and richness.
• Beef stock: Creates a flavorful sauce for the filling.
• Ready-to-bake pie crusts: Provides the flaky, delicious base and top for the pie.
• Shredded cheddar and mozzarella cheese: Adds a creamy, cheesy layer that complements the beef.

How to PREPARE Beef Short Rib and Cheese Pie

Part 1: Prepare the Beef Short Rib Filling

1. Preheat your oven to 300°F.
2. Season the short ribs generously with salt and pepper.
3. Chop the onion, celery, and carrots into small pieces.
4. Brown the short ribs in an ovenproof dish with a lid, then remove them once browned.
5. In the same dish, sauté the onion, celery, and carrots until they’re lightly browned.
6. Add garlic, Italian spices, and marinara sauce to the vegetables and mix well.
7. Pour in the red wine and bring to a simmer.
8. Stir in Worcestershire sauce and flour, cooking for 2 minutes to thicken.
9. Add the beef stock and place the browned short ribs back into the dish, with bones facing up.
10. Cover and bake at 300°F for 2.5 hours, or until the meat is tender.

Part 2: Assemble and Bake the Pie

1. Preheat the oven to 450°F.
2. Remove the bones from the short ribs and shred the meat into small pieces.
3. Add sauce from the cooking dish to the meat, 1 tablespoon at a time, until you reach your preferred consistency.
4. In a pie dish, place one pie crust as the base. Add a layer of shredded cheddar and mozzarella cheese.
5. Spread the short rib mixture evenly over the cheese layer, then add another layer of cheddar and mozzarella on top.
6. Cut the second pie crust into strips and arrange them in a lattice pattern over the top of the pie.
7. Optional: Brush the top crust with egg wash for a golden, flaky finish.
8. Bake at 450°F for 20 minutes, or until the crust is golden and crispy.

How to Store Leftovers

Store any leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the air fryer or oven to maintain the flaky crust. The leftover sauce can also be frozen and used later as a rich base for stews.

Cooking Methods for Beef Short Rib and Cheese Pie

• Oven: Slow-cook the ribs for maximum tenderness, then bake the assembled pie at a high temperature to achieve a crispy crust.
• Air Fryer: Perfect for reheating or for smaller portions, the air fryer adds extra crispiness to the crust.
• Stovetop: Great for preparing the filling if you don’t have an oven-safe dish.

Serving Suggestions

This pie pairs wonderfully with a simple side salad, roasted vegetables, or garlic mashed potatoes. A glass of red wine complements the rich flavors, making it an elegant, comforting meal.

Beef Short Rib and Cheese Pie

Indulge in this delicious Beef Short Rib and Cheese Pie, featuring tender beef short ribs, rich melted cheese, and a flaky, golden crust. Perfect for a cozy dinner, this savory pie combines hearty flavors and a satisfying texture, making it a comforting favorite for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 4 people

Ingredients

  

• 2 pounds bone in beef short ribs
• 1 onion
• 2 celery sticks
• 1 cup carrots
• Salt and pepper
• Garlic spice
• Italian spices
• 2 tablespoons marinara sauce
• 2 heaped up teaspoons of all-purpose flour
• 2 tablespoons Worcestershire sauce
• 2 cups red wine
• 3 cups beef stock
• 2 ready to bake pie crusts
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese

Instructions

 

Part 1 Directions

• Preheat the oven to 300 degrees F.
• Season short ribs with salt and pepper
• Cut up onions, celery and carrots
• In an ovenproof baking dish (dish must have a lid) brown the short ribs on all sides, remove the ribs from the dish when browned.
• Using the same dish, brown the onions, celery and carrots.
• Once lightly browned add the garlic, italian spices and marinara sauce, mix well.
• Add the red wine, bring to a simmer.
• Add the Worcestershire sauce and all-purpose flour, mix well and cook for 2 minutes.
• Add the beef stock. Place browned beef short ribs back into the dish, with the bone facing upwards.
• Place the lid on the dish and bake at 300 degrees F for 2.5 hours.

Part 2 Directions:

• Preheat the oven to 450 degrees F.
• Place short ribs in a separate bowl, remove bones, pull apart or cut up the ribs into smaller pieces.
• Add sauce (from the dish the short ribs were cooked in) to the short ribs, 1 tablespoon at a time until desired consistency. Note: The more sauce is added the softer and more liquid the pie will be, but remember it will dry out slightly as pie is cooked again.
• Place 1 of the pie crust into a pre-greased dish, add a layer of cheddar and mozzarella cheese.
• Place short rib mixture on top of the cheese, and cover with another layer of cheese.
• Cut the remaining pie crust into strips and layer on top of the pie.
• Optional – egg wash the top of the pie for a flakier crust.
• Bake at 450 degrees F for 20 minutes, until the crust is brown and flaky.

Notes

• What makes this recipe great is that it is very flexible, you can reduce or increase any of the ingredients depending on your taste and access to ingredients.
• Spices can be changed or added, depending on preferences.
• Can also be made with other types of cheeses, if so desired.
• Freeze the leftover sauce, it makes a great addition to any stew.

Keyword Beef Short Rib and Cheese Pie

FAQs

1. Can I substitute the short ribs with another type of meat?
Yes, other slow-cooking meats like chuck roast or brisket would work well.

2. Is there a way to make this pie less rich?
You can reduce the amount of cheese or use a leaner cut of beef if you prefer a lighter version.

3. Can I prepare the pie filling in advance?
Absolutely! Make the filling a day ahead, store in the fridge, then assemble and bake the pie when ready to serve.

This Beef Short Rib and Cheese Pie is a cozy, flavorful dish that’s sure to satisfy! With layers of tender meat, melted cheese, and a crispy crust, it’s a meal that’s perfect for any occasion.