Grassfed Beef Rib Pie

I meat Karl from “Australian Grass Fed Beef”  in the car park of a local coffee house in Stanthop, QLD, Were He handed me some of the most incredible grass fed Beef, proud as punch I drove off into the sunset. It was a dream to cook with. The flavour was other worldly.Knowing that this came from a family who prides themselves in ethically raising the cows and feeding them, well thats enough for me to be sold. 

Pie Filling


  • 750g Beef rub ribs (keep the ribs for the marrow and also decorating the pie)
  • Beef ribs (keep the ribs for the marrow and also decorating the pie)
  • 500g tin tomatos
  • x3 bay leafs
  • x3 sprigs of thyme
  • 2 brown onions
  • 3 cloves of garlic
  • 250ml beer


  • Start with your pie filling, chop the beef into small chances and braise the meat, you do this by heating your pot that you will cook the meat in, with a little grape seed oil, brown the outside of the meat and put into a bowl and set aside. 
  • Dice your onion and place in the same pot. Put the lid on and cook on a low heat till they go translucent in colour. 
  • Add the finely diced garlic, time, bay leaf, beef (ribs too), tomatoes, beer and stock. Put in the oven at 150c and slow cook for 3 hours or on a low heat not he stove top.  they beef will almost fall way. season to taste, you want most of the liquid to evaporate and that lovely flavour to go thought the meat and create a thick sauce. whilst this is cooking, make your pastry.



  • 500g Pastry Flour
  • 100g Butter 
  • 150g Lard (or Butter)


  •  On a marble bench top or in a food processor, addd the diced butter and lard, rub into the flour till it resembles bread crumbs, you want it to coat the flour, so when you add the liquid it doesn’t activate the gluten in the fl     our, this will keep your pasty nice and flakey.
  • Make a well in the centre and mix with your hands till it comes together. warp in cling film and rest for 1 hour. 
  • Roll out half the dough in-between some backing paper and line your pie dish, add the beef mixture, minus the bones, roll out the other half the same way and cover the pie mix, poke the shanks into the dish and brush with milk and hammer in salt and some fresh thyme. 
  • Back in your pre heated oven @180c for 45mins till the pastry is golden in colour.  serve with some home made relish.

Sarah’s tips & tricks

  • You can make your beef filling a few days before you need it. just make sure you heat it before putting it in the pie. 
  • Serve with salad and relish.

Serves: 6-8 people
Time to make: 3 hours