Wooster-Braised Short Rib Hand Pies with Pickled Apple Slaw

Wooster-Braised Short Rib Hand Pies with Pickled Apple Slaw

Savory hand pies filled with tender, slow-braised short rib brightened by a tangy pickled apple slaw and a finishing smear of Wooster Sauce for a hit of sweet-savory complexity. Portable, elegant, and perfect for a small gathering or weeknight treat.

Ingredients

• 2 pounds beef short ribs, bone removed and cut into large chunks
• 1 tablespoon kosher salt, divided
• 1 teaspoon black pepper, divided
• 2 tablespoons vegetable oil
• 1 medium yellow onion, finely diced (about 1 cup)
• 2 medium carrots, peeled and diced (about 3/4 cup)
• 2 celery stalks, diced (about 1/2 cup)
• 3 garlic cloves, minced
• 1 cup dry red wine
• 1 1/2 cups low-sodium beef broth
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 1/4 cup Wooster Sauce plus 1 tablespoon for brushing (see product)
• Zest of 1 small orange
• 1 tablespoon apple cider vinegar
• 1 package store-bought pie dough or 2 sheets puff pastry, thawed (about 17.3 ounces)
• 1 large egg beaten with 1 tablespoon water for egg wash
• 2 tablespoons unsalted butter, melted for brushing

Pickled Apple Slaw

• 1 large Granny Smith apple, julienned
• 1/2 small red cabbage, thinly shredded (about 2 cups)
• 1/3 cup rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon kosher salt
• 1 tablespoon finely chopped fresh parsley

Instructions

1. Preheat oven to 325F.
2. Pat short ribs dry and season with 1/2 tablespoon kosher salt and 1/2 teaspoon black pepper. In a heavy ovenproof Dutch oven or braising pot, heat vegetable oil over medium-high heat until shimmering.
3. Brown short ribs in batches, about 3 minutes per side, creating deep color. Transfer browned pieces to a plate.
4. Reduce heat to medium. Add onion, carrots, and celery to the pot and cook, stirring occasionally, until softened and lightly browned, 6 to 8 minutes. Add garlic and cook 30 seconds until fragrant.
5. Stir in tomato paste and cook 1 minute. Pour in red wine and scrape up browned bits from bottom with a wooden spoon. Simmer until wine is reduced by about half, 4 to 6 minutes.
6. Return short ribs to pot. Add beef broth, bay leaves, thyme, orange zest, 1/4 cup Wooster Sauce, remaining 1/2 tablespoon kosher salt and 1/2 teaspoon black pepper. Bring to a gentle simmer.
7. Cover and transfer to preheated oven. Braise until meat is very tender and falling apart, about 2 to 2 1/2 hours.
8. Meanwhile make the pickled apple slaw. In a bowl whisk rice vinegar, sugar, and 1/2 teaspoon salt until sugar dissolves. Toss shredded cabbage and julienned apple with the dressing and parsley. Let sit at least 20 minutes to pickle slightly, then refrigerate until ready to serve.
9. When short ribs are done remove from oven. Transfer meat to a cutting board and pull apart with two forks into bite-size shreds. Skim excess fat from braising liquid and strain liquids into a saucepan, pressing solids to extract flavor. Simmer sauce until slightly reduced and glossy, about 8 to 10 minutes. Stir in 1 tablespoon apple cider vinegar and taste for seasoning. Mix sauce back into shredded short rib, adjusting amount to keep filling moist but not soupy. Let cool 15 minutes.
10. On a lightly floured surface roll pie dough or puff pastry to about 1/8-inch thick. Cut into 4-inch rounds with a cookie cutter or inverted glass. You should get about 16 rounds depending on dough.
11. Place 1 heaping tablespoon of the short rib filling onto the center of 8 rounds. Brush edges with a little egg wash, then top with remaining rounds. Crimp edges with a fork to seal and use a paring knife to cut a small steam vent on top of each hand pie. Brush each top with egg wash and brush a thin layer of the remaining 1 tablespoon Wooster Sauce over the top for shine and flavor. Optionally brush with melted butter after baking for extra gloss.
12. Arrange hand pies on a parchment-lined baking sheet and bake at 400F for 18 to 22 minutes or until pastry is golden brown and puffed. Remove and let cool 5 minutes on the sheet.
13. Serve warm with a generous spoonful of pickled apple slaw on the side or tucked into each hand pie. For an extra pop, add a small smear of Wooster Sauce inside each pie before adding the filling, or drizzle a touch on top when plating.

Notes

• Make ahead: Braise short ribs up to 3 days in advance. Rewarm filling and assemble hand pies before baking.
• Vegetarian swap: Replace short ribs with a mushroom-lentil ragout seasoned with 1/4 cup Wooster Sauce for a smoky-sweet depth.
• Leftovers store tightly covered in the refrigerator for up to 3 days. Reheat in a 350F oven for 8 to 10 minutes to crisp pastry.