Short Rib Bake

commandcooking.com

subheading: For the bake:

½ cup plus 3 tablespoons all-purpose flour, divided

1 ¼ teaspoons salt, divided

½ teaspoon pepper

2 pounds beef short ribs, well-trimmed and boneless, cut into 1-½-inch-thick pieces

5 tablespoons olive oil, divided

1 large onion, chopped

5 medium carrots, 1 carrot chopped and 4 carrots cut into 2-inch pieces, divided

1 celery rib, chopped

1 clove garlic, minced

2 tablespoons tomato paste

5 cups beef stock

1 cup dry red wine

1 teaspoon poultry seasoning

1 bay leaf

1 (14-ounce) package frozen pearl onions, thawed

subheading: For the biscuit topping:

2 cups biscuit/baking mix

⅔ cup 2% milk

fresh thyme leaves, to taste, for garnish

Directions at commandcooking.com

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