Short Rib Wellington
By on · In Baked Goods, Dinner, Herbs and Spices, Meals, Meats, Regional and Ethnic, ROTD, Savory Tarts or Pies, Techniques, Vegetables
This recipe for Short Rib Wellington focuses on one portion. Just repeat it for each guest. We support it with a Braised Short Ribs recipe for six.
Short Rib Wellington
Prep time
Cook time
Total time
The exquisite flavor in this dish are to be savored for a lifetime. WOW!
Author: Michael Scelfo
Recipe type: Beef
Serves: 1
Ingredients
- 4 ounces braising liquid, reserved from short ribs (recipe follows)
- 3 ounces boneless short ribs, cut into 1-inch dice (recipe follows)
- 1 ounce assorted roasted mushrooms
- 1/2 ounce roasted parsnips
- 1/2 ounce roasted apples
- salt and pepper, to taste
- 2 Tablespoons butter, cold
- 2 Tablespoons chopped Italian parsley
- 1 teaspoon fresh thyme
- 1 (4-inch) round puff-pastry round, brushed with egg wash, baked
Instructions
- In small sauté pan over medium heat, combine braising liquid, beef, mushrooms, parsnip and apple. Cook until sauce is reduced by half; season with salt and pepper.
- Stir in butter, parsley and thyme. Transfer ingredients to mini cast-iron Dutch oven. Garnish with puff pastry.
