SHORT RIB WELLINGTON POTPIE- WILLIAMS AND SONOMA

Short Rib Wellington Potpie- Williams and Sonoma image

Provided by LauraNicole

Categories Pot Pie

Time 3h

Yield 6-8 serving(s)

Number Of Ingredients 17

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

Steps:

Pre-heat oven to 325°F.
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 400°F.
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.