Cabernet Braised Short Rib and Chanterelle Cobbler

Ingredients

• For the braised short ribs:
• 2 pounds thick-cut short rib meat, bones removed
• salt and pepper, to taste
• 4 tablespoons extra virgin olive oil, divided
• 1 tablespoon all-purpose flour
• 4 carrots, roughly chopped
• 3 celery stalks, roughly chopped
• 1 yellow onion, roughly chopped
• 2 cloves garlic, finely chopped
• 3/4 pound fresh chanterelle mushrooms, roughly chopped
• 1 cup Cabernet Sauvignon
• 1 tablespoon tomato paste
• 2 cups beef stock, plus more as needed
• 1 bay leaf
• 4 fresh thyme sprigs, plus more for garnish
• For the thyme biscuit topping:
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1 teaspoon kosher salt
• 6 tablespoons frozen butter
• 3/4 cup milk, plus more if necessary
• 3 sprigs fresh thyme leaves, plus more for garnish

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