Braised in red wine and packed with root vegetables, this flavorful Braised Short Rib Stew is topped with dark rye biscuits for a perfectly spooky Halloween dinner!
To braise the short ribs, spread them out evenly in the Dutch oven and add 2/3 of the red wine to create a thin layer of liquid at the bottom. Cover and cook in the oven for 2 hours, until the beef easily falls from the bone. Check occasionally – if the liquid cooks off, add a little more wine or broth so that there is always a thin layer of liquid at the bottom of the pot.
Remove the short ribs from the dutch oven to a plate, and discard the bones and any excess gristle. With the burner on medium heat, add the remaining olive oil in the Dutch oven and sauté the mushrooms for about 10 minutes, tossing occasionally.
Whisk together the dry ingredients in one large bowl, and the buttermilk and molasses together in another. Add the grated butter to the dry ingredients and fold to combine. Make a well and pour in the wet ingredients. Fold everything together until well combined, leaving some of the butter in chunks.
Bake uncovered in the oven for 30 minutes, until the biscuits have risen and are cooked through. Serve in bowls, with a biscuit on top of each.
Making Ahead: You can easily break up preparing this recipe by making the stew the day before. Braise the short ribs and prepare the stew, and then transfer the ingredients to a seal-able container and store in the fridge overnight. About forty minutes before you intend to serve, remove the stew from the fridge and transfer it to an oven-to-table dish (like the stoneware in my pictures). Top the stew with the drop biscuits and finish the dish as described above.
Presentation: As noted above and seen in the photos, I transferred my stew to a stoneware dish for prettier presentation before adding the drop biscuits, but you don’t have to if you want to limit your dirty dishes. You can go from start to finish in the same oven-safe pot if desired.
Storing & Reheating: While you can simply store in a casserole dish and microwave a portion of stew at a time, I recommend storing and baking the biscuits separately when reheating leftovers. This will keep the biscuits from getting too soggy, and overall it will be a better tasting meal.