Short Rib Wellington Potpie- Williams And Sonoma

Name: Short Rib Wellington Potpie- Williams And Sonoma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 lbs boneless beef short ribs, cut into 1-inch inch dice; kosher salt & freshly ground black pepper; 2 tablespoons olive oil; 1/4 lb prosciutto, cut into 1/4-inch inch squares; 1/4 lb cremini mushroom, cut into cubes (button mushrooms works just as well); 8 tablespoons unsalted butter, cut into cubes; 1/2 cup all-purpose flour; 1/2 cup red wine; 1 1/2 tablespoons beef demi-glace; 3 cups beef stock; 1 teaspoon chopped fresh thyme; 1 bay leaf; 1 1/2 cups white pearl onions; 1/4 cup chopped fresh flat leaf parsley; 1 sheet puff pastry, 10-inch-11-inch square; 1 egg water, lightly beaten; 1 teaspoon water, lightly beaten

Servings: persons

2 1/4 lbs boneless beef short ribs, cut into 1-inch inch dice
kosher salt & freshly ground black pepper
2 tablespoons olive oil
1/4 lb prosciutto, cut into 1/4-inch inch squares
1/4 lb cremini mushroom, cut into cubes (button mushrooms works just as well)
8 tablespoons unsalted butter, cut into cubes
1/2 cup all-purpose flour
1/2 cup red wine
1 1/2 tablespoons beef demi-glace
3 cups beef stock
1 teaspoon chopped fresh thyme
1 bay leaf
1 1/2 cups white pearl onions
1/4 cup chopped fresh flat leaf parsley
1 sheet puff pastry, 10-inch-11-inch square
1 egg water, lightly beaten
1 teaspoon water, lightly beaten

1
["Pre-heat oven to 325u00b0F.", "Season beef with satl and peper.", "In 3 1/2 ct wide dutch oven over medium high heat, warm oil.", "Working batches, brown beef on all sides, 8-10 minutes per batch. after browned transfer to bowl.", "Reduce heat to medium, cook prosciutto until cooked crisp. After done, transfer to bowl with beef.", "Increase heat to medium-high and cook mushrooms to tender, add to bowl with beef.", "Poor off excess fat in pot, return pot to medium heat, melt butter, sir in flour. cook stirring constantly for 2-3 minutes.", "Whisk in wine and demi-glace, cook for one minute.", "Slowly whisk in stock, bring to simmer.", "Add thyme, bay leaf, pearl onions, beef, prosciutto and mushrooms. lightly season with salt and pepper.", "Cover pot bake until beef is fork tender, 2-2&1/2 hours. Discard bay leaf, spoon off excess fat, stir in parsley.", "Increase oven to 400u00b0F.", "Place puff pastry sheet on lightly flowered surface, using sharp knife, score pastry with diagonal lines 2"" inches apart, forming diamond pattern.", "Brush edges of pot with water, brush pastry with egg mixture, place pastry with egg side up over pot, and press edges to seal. trim edges to seal.", "Transfer to oven, bake until puffed and golden brown, 20-25 minutes. Let rest for 10 minutes."]

1069

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 1/4 lbs boneless beef short ribs, cut into 1-inch inch dice, kosher salt & freshly ground black pepper, 2 tablespoons olive oil, 1/4 lb prosciutto, cut into 1/4-inch inch squares, and more.

Yes, Short Rib Wellington Potpie- Williams And Sonoma falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!