a spin on Quay's

Between the holiday preparations, getting accustomed to my new department at work, chasing Q-Tip the dog, and planning for Peru, I have been very bad about posting regularly. This here is yet amother delightful Martha Stewart recipe: Braised Short Rib Potpie. The thing is I made this over two weeks ago for my brother's birthday.

But that certainly doesn't mean you can't make it now!

Gather your ingredients and preheat the oven to 300 degrees Fahrenheit.

Guinness beer is essential for making this suspiciously Irish potpie.

Start with about 4 pounds of short ribs. I did all my de-boning and major de-fatting during the prep work. If you keep the bones in, advise your audience accordingly. Otherwise, heat up the bones and bone meat in a pot of boiling water for beef stock or cook and give to your favorite little pooch. Just cover the floor in old newspapers first so your dog doesn't grease up the floor.

Note: I kept the bones in the pot during my first try so I could cook the meal and a treat for Q-Tip at the same time. After finding that there is no added level of difficulty by keeping the bones in, I advise that you omit the bones from the pot so that less fat is introduced to the stew. Just my opinion...

De-boning... essential for classy meals.

Coat rib meat in flour. Heat a little canola oil in your Le Creuset/Staub/cast iron Dutch oven and brown the rib meat on each side... similar to making beouf bourguignon.

Just a few minutes on each side!

Set the beef aside on a plate.

Thinly slice up one onion...

surefire tearjerker

Add a little more oil to the pot if desired and cook the onions until they smell delicious, about 10 minutes over medium heat. Be sure to stir to loosen up the slices into slivers.

Funny how cooked onions don't cause tears...

While the onion cooks, cut the beef into manageable portions ready for eating.

it's snippy time

Add some minced garlic to the onions and stir, cooking for a few minutes more.

you can't go wrong with garlic!

When the onions and garlic are cooked, reintroduce the rib meat to the pot. Add a few sprigs of rosemary and two bottles of Guinness.

Heavenly!

love that chocolate flavor!

freshness!

Bring to a simmer...

boil, boil, toil and trouble

Then cover and stick this baby in the oven. Bake for 2 hours.

this little Creuset might be on to something here...

Sleep, read, relax for about two hours.

When the two hour mark approaches, peel your cipollini onions.

Please count your onions carefully...

and remember that the quantity stated in the Nutrition Facts is an estimated value.

Remove the pot from the oven. If you left the bones in the soup, remove them now.

Dogs go crazy over a mound like this!

Add the peeled cipollini onions to the pot. Stir in so that they are covered in rich stewy goodness.

plop plop!

Return the Dutch oven to the real oven and bake for thirty minutes more, covered.

When those thirty minutes are up, remove the pot from the oven and raise the temperature to 375 degrees Fahrenheit.

let this baby rest on the stove for a bit

Slice up a few potatoes crosswise, as thinly as you can. This should give the stew a few minutes to cool down. The it's time for the most important part: skimming the fat! If you left the bones in, you should have about two-thirds of a cup.

not the stuff you want to eat

Season the stew with salt and pepper as desired.

Pour the beef-Guinness stew into the dish or pie pan in which you plan on serving the pot pie. Layer the thinly-sliced potatoes over the top and brush with olive oil, salt, and pepper.

under construction!

Bake at 375 degrees Fahrenheit for 40-45 minutes, then ENJOY! This pot pie takes a lot of time and effort but tastes really rich. Impress your friends and tell them that they serve the same stew in Quay's at the Temple district in Dublin because this potpie bears a dangerously delectable resemblance to Quay's Guinness Stew.

a welcome birthday gift for any brother you may have!