Short Rib Cobbler

1/2 cup plus 3 tablespoons all-purpose flour, divided

1-1/4 teaspoons salt, divided

1/2 teaspoon pepper

2 pounds well-trimmed boneless beef short ribs, cut into 1-1/2-in. pieces

5 tablespoons olive oil, divided

1 large onion, chopped

1 medium carrot, chopped

1 celery rib, chopped

1 garlic clove, minced

5 cups beef stock

1 cup dry red wine or additional beef stock

1 teaspoon poultry seasoning

1 bay leaf

1 package (14 ounces) frozen pearl onions, thawed

4 medium carrots, cut into 2-inch pieces

Cobbler:

2 cups biscuit/baking mix

2/3 cup 2% milk

Fresh thyme leaves

Preheat oven to 350°. In a shallow bowl, mix 1/2 cup flour, 3/4 teaspoon salt and pepper. Dip short ribs in flour mixture to coat all sides; shake off excess. In a Dutch oven, heat 3 tablespoons oil over medium heat. Brown beef in batches. Remove from pan. In same pan, heat remaining oil over medium heat. Add onion, chopped carrot and celery; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in tomato paste and remaining flour until blended. Gradually stir in stock and wine until smooth. Return beef to pan; stir in poultry seasoning, bay leaf and remaining salt. Bring to a boil. Bake, covered, 1-3/4 hours. Stir in pearl onions and carrot pieces. Bake, covered, until beef and onions are tender, 30-45 minutes longer. Skim fat and remove bay leaf. In a small bowl, mix biscuit mix and milk just until a soft dough forms. Drop by scant 1/4 cupfuls over beef mixture. Bake, uncovered, until topping is golden brown, 40-45 minutes longer. Sprinkle with thyme.