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How Readers Made Short Rib Pot Pies, Bon Appétit's March 2014 Cover

How our readers cooked—and photographed—our March 2014 cover recipe: short rib pot pies.
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M's Belly

Winter might technically be over, but for many of us it just isn't. So we'll take that as an excuse to keep making the beautiful Short Rib Pot Pies from our March cover, their drunken, beefy filling the cure-all for an unseasonably cold night. But it needn't be subzero out to make them—even a brisk early spring evening is enough to turn on the oven and spend some time with this super-luxe and totally rewarding recipe. See how it came out in our readers' kitchens.

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    M's Belly
    1/6

    M's Belly

    "I'm a sucker for braised, slow-roasted meat, and placing it in pie form only further encourages me to want to cook this recipe. [It's] involved and has a lot of steps but the end result is a serious Sunday supper masterpiece. If you have time and patience, it is well worth the effort." Check it out at M's Belly

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    2/6

    Use Real Butter

    "The final product was dreamy. I really really like this pie crust recipe for the super flaky, extra crisp dough that is easy to handle...The filling was a perfect blend of flavors from the wine, herbs, beef, and vegetables...Seriously though? This is a fantastic pot pie that kicks just about any other pot pie in the hoohoo." Check it out at Use Real Butter

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    3/6

    Foxes Love Lemons

    "The luscious short ribs glazed with red wine and topped with flaky pastry will warm your bones while you wait...and wait...and wait for spring to get here." Check it out at Foxes Love Lemons

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    4/6

    girlmeetspaleo

    "This was incredibly rich and comforting and tasty and perfect and…I just love it. I made some modifications to make it grain free (and because I can’t seem to make a recipe exactly as is). This is tasty and warm and I really think you should make it." Check it out at girlmeetspaleo

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    5/6

    Everyday Divas Celebrations

    "This recipe is not for the faint of heart. You are basically making a pot roast and then a pie crust and then baking it. That takes time and patience so you need to be in the mood to really cook. The end result though is beautiful." Check it out at Everyday Divas Celebrations

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    6/6

    Julia's Cookbook

    "This recipe was in Bon Appetit, submitted by Meryl Rothstein, the senior associate editor...the lard really makes a good flaky crust. I love this pot pie!" Check it out at Julia's Cookbook

Assistant editor Joanna Sciarrino has been working with the Bon Appetit editorial and web staffs for the past three years. Good coffee, baked goods, and traveling (often for food) are among her favorite things. ... Read More
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