Flava Packs Jerk Short Rib Pie Recipe

Marinate the Ribs: Rub the Beef Short Ribs with Flava Packs’ Jerk Seasoning. Let them marinate in the fridge for at least 1 hour, or up to 24 hours. Take them out 30 minutes to an hour before cooking.

Prepare the Vegetables: Finely dice the onions and carrots. Slice the whites of the spring onions.

Sear the Ribs: Heat a pan and sear the short ribs on all sides until browned. Transfer them to an oven-safe dish with a lid.

Cook the Vegetables: In the same pan, add the onions, carrots, and spring onion whites. Cook until softened. Add a splash of vinegar to deglaze the pan, then transfer everything to the dish with the ribs.

Simmer: Pour beef stock over the ribs and vegetables. Cover with parchment paper (with a small hole) and the lid. Cook in the oven for 2 hours, checking halfway through.

Prepare the Pie Filling: Grease a pie dish. Remove the ribs from the pan, shred the meat, and mix it with the cooked vegetables. Stir in the cornstarch mixture and some of the cooking juices to create a thick, gravy-like filling. Season to taste.

Assemble the Pie: Line the pie dish with short crust pastry for the base. Add the filling and the green parts of the spring onions. Cover with the pastry lid, trim the edges, and crimp them together. Brush the top with the egg and milk mix for a golden finish.

Bake: Cook the pie in the oven for 20 minutes, or until the pastry is golden brown.

Flava Tips

Ensure the pie filling isn’t too juicy by adjusting the cornstarch mixture.

Taste and season the filling before adding it to the pie for the best flavour.