Short Rib Roasted Stew w/Asiago Cheese B
Source of Recipe
KSL
Short Rib Roasted Stew w/Asiago Cheese Biscuits
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Short Rib Roasted Stew
* 3 1/2 pounds beef short ribs, cut into 2-in pieces
* 2 cans (14 oz ea) beef broth
* 2 1/2 cups butternut squash, peeled, cut into 1 to 2-inch cubes
* 2 cups baby carrots, sliced in half lengthwise
* 2 cups small red potatoes, washed and quartered
* 1/2 red onion, cut into 1-inch pieces
* 2 tablespoons oil
* Salt and fresh ground pepper to taste
* 1-2 teaspoons garlic bread seasoning, optional
* 2 cans (14 oz) Italian stewed tomatoes
* 1 cup fresh cranberries
* 4 tablespoons cornstarch, more or less for desired consistency
Asiago Cheese Biscuits
* 2 cups biscuit mix
* 2/3 cup milk
* 2/3 cup Asiago or sharp cheese, shredded or small diced
* 1-2 tablespoons butter, melted
* 1/4-1/2 teaspoon garlic bread seasoning
* 1 tablespoon Parmesan cheese
Stew
Preheat oven to 500 degrees.
Separate ribs into pieces, as needed. Place in oven-proof Dutch oven, sprinkle with salt and pepper to taste. Uncovered, place ribs in oven; roast 20-30 minutes. Add about 1-cup beef broth (enough to keep ribs from burning dry, but not enough to boil out the flavor; cover ribs with snug lid, reduce heat to 200 degrees and roast 6-8 hours. NOTE: Ovens are unique and will maintain proper food safety temperatures at a low setting differently. Monitor your oven the first time you use this recipe to ensure consistent oven temperatures at a low setting.
While ribs are roasting, prepare vegetables and place in refrigerator until ready to use. Cover potatoes with slightly salted water to prevent browning. Remove ribs from oven, set aside. Turn oven up to 500 degrees. Stir cornstarch into 1/3 cup cold water; set aside.
Drain and pat dry vegetables; toss with oil; spread out in single layer on shallow baking sheet. Salt and pepper to taste; roast vegetables until browned on the edges and almost tender, stir once or twice during roasting.
Add to ribs stewed tomatoes, vegetables, garlic bread seasoning and remaining beef broth; bring to a full boil. Stir cornstarch into stew to thicken to desired consistency (do not over stir); bring back to a boil. Serve hot with Asiago Cheese Biscuits.
Serves 8
Biscuits
Preheat oven to 450 degrees. Line baking sheet with parchment paper, set aside.
Stir together biscuit mix, milk and cheese. Drop by spoonful into 8 mounds onto prepared baking sheet. Mix together melted butter and garlic bread seasoning; gently brush over tops of biscuits, sprinkle with Parmesan cheese. Bake 8-10 minutes or until golden brown. If desired, brush tops with additional butter. Serve warm
KSL
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