Instructions
- Braised Short Rib: Season Short Ribs with salt and pepper. Sear in a Dutch oven until browned on all sides. Remove ribs and set aside.
- Deglaze the Dutch oven with Red Wine, scraping up any browned bits. Add Beef Broth, Tomato Paste, Thyme, and Bay Leaf. Return Short Ribs to the pot.
- Bring to a boil, then reduce heat to low, cover, and simmer for 3-3.5 hours, or until Short Ribs are fork-tender.
- Remove Short Ribs from the pot and shred the meat. Discard bones and bay leaf. Strain the braising liquid and return to the pot.
- Add Crushed Tomatoes, Red Wine Vinegar, Brown Sugar, Smoked Paprika, and Worcestershire Sauce to the braising liquid. Simmer for 15 minutes to thicken.
- Stir the shredded Short Rib meat into the sauce.
- Biscuits: Preheat oven to 425°F (220°C). Whisk together Flour, Baking Powder, Baking Soda, and Salt. Cut in cold Butter until mixture resembles coarse crumbs.
- Add Buttermilk and stir until just combined. Do not overmix.
- Press dough into a lightly floured surface and cut out biscuit rounds.
- Place biscuit rounds into a muffin tin.
- Spoon the Short Rib mixture into each biscuit cup, filling almost to the top.
- Bake for 15-20 minutes, or until biscuits are golden brown and the filling is bubbly.
- Let cool slightly before serving.
