Back in March during our never-ending winter, I tackled Bon Appetit’s March cover recipe, Short Rib Pot Pie.
This recipe sounded intense: pounds of short ribs, onion and wine filling a flaky classic pie crust. I decided cooking such a beast should be celebrated. I invited over two of my dearest friends, for whom a month later I’d travel to Ireland to see married, for a pre-wedding feast.
I’m not going to lie, making the recipe was just as much fun as eating it was. Hunting down the short ribs, cooking the filling the night before and filling my house with a heavenly smell made me excited to finally eat it. The recipe certainly isn’t difficult, just a wee bit time-consuming.
The eating of the pie, on the other hand, took way too little time. Although extremely rich, both my guests and I devoured our slices. We washed the rib filling, sweetened with slowly cooked onion and enveloped in a salty crust, down with a strong Beaujolais.
The pot pie was just as good eaten cold, straight out of the fridge, the next day.
I wouldn’t have cooked this recipe without the cook the cover challenge, but boy am I glad I did. My mouth is just watering, months later, thinking about that meal.