Short Rib Wellington Pot Pie Recipes

Steps:

• Preheat the oven to 350 degrees F.
• For the filling: In a large Dutch oven or heavy-bottomed saucepan, heat the oil. Sprinkle the short ribs generously with salt and pepper. When the oil is hot, add the short ribs and cook on each side until brown, about 3 minutes per side. When browned, remove the short ribs to a plate. Add in the apricots, capers and shallots, and stir, cooking until the shallots caramelize, about 2 minutes. Pour in the red wine and, using a wooden spoon, scrape up all brown bits stuck to the bottom of the pan. Return the short ribs to the pan, transfer to the oven and cook until knife tender, about 2 hours 30 minutes. Halfway through the cooking process, check your short ribs and make sure there is enough liquid in the pot still, adding more red wine if necessary.
• When the short ribs have finished cooking, remove them from the oven and let the mixture cool slightly, enough to handle. Transfer the short ribs to a large mixing bowl, and with two forks, shred the meat from the bones, discarding the bones. Meanwhile, there should be about 1 cup of cooking liquid left in the pot. If there is more than 1 cup, place back on the stovetop over medium heat and reduce the liquid to 1 cup. Add your cooking liquid to the bowl with the shredded short ribs. Then add the tallegio and heavy cream, stirring all to combine. Taste for seasoning, adding salt and pepper if necessary.
• For the crust: In a large mixing bowl, mix together the flour, salt, sugar and cinnamon. Add the shortening and butter and mix until it looks like wet sand. Mix in the raisins and walnuts. Slowly add 1 cup water, adding more as needed, until the dough comes together. Divide the dough into 5 even balls. On a floured surface, roll 2 balls out to 1/4-inch thickness. Save the remaining dough for other use. Transfer one crust to line the bottom of a 9-inch pie pan.
• Fill your crust with the cooled short rib mixture, and then top with the second crust. Cut 3 1-inch-long vents into the top crust and brush with melted butter. Transfer the pie to the oven and bake until golden brown and the gravy bubbles through the vents, 45 to 55 minutes. Pull out of the oven and let sit for approximately 15 minutes.
• Slice and serve with a small side of arugula salad.
• Recipe courtesy of Rodney Henry

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.