Short Rib Beef Wellington

[Potkettleblack]

As folks around here who have paid attention to my posting may have figured, I'm in love with SV short ribs.

Having seen even a couple beef wellingtons around, and only cooking for me and the wife, I decided to combine the two. I made some compromises due to poor planning, and this still came out fantastic.

First, I needed a basic technique. My original plan was to make some mushrooms duxelles or a mushroom "marmalade", spread it on a pie crust, roll a seared 72 hour short rib, and bake.

No. Well, maybe. But consult the various folks on the interweb. kenji to the rescue.

http://www.seriouseats.com/recipes/2012/12/the-ultimate-beef-wellington-recipe.html

thanks Kenji. Duxelles, on lock. I'm skipping the foie / pâté question because a short rib is not a tenderloin and does not need that help. The plan was to do individuals. I messed that up, so I doubled up the short ribs and made one big one.

I probed both ends with the iGrill, and let it go to 120, and coast to 125-130.

[Potkettleblack]

I'd rate this execution about an 8 or 9 out of ten.

Individual packets is the way to go. Probably half a boneless short rib per packet. I would have defrosted my filo earlier which would make using it better. I would have salted the pastry before baking with some big falk salt.

I used scotch for the deglaze of the mushroom pan. I used 50-50 butter and tallow for the mushroom cook.

This was an off the chart flavor experience. With better planning, tighter construction, would have been closer to a ten.

[troymeister]

Very Nice!! Did one recently but meat cooked before the pastry dough did. I had to scrape off the dough and bake separately. Served along side the beef with the duxelles. Was tasty but presentation was lacking.

Yours is beautiful.

[Potkettleblack]

Troy; I went beyond shocking and took them down to fridge temp. Then went with iGrill for temp control.

[EdF]

Thanks for sharing it!

So, you skipped the SV step completely, then browned and baked?

[Potkettleblack]

No. I did something like 68h x 129F on the short ribs with a teaspoon of worchester sauce in the bag. I have minimal mustard tolerance, so Kenji's mustard-horseradish slather was not happening.

The tip of the short ribs got a bit overcooked, but the middles were perfect. Helped that they were about 45* when they went in the oven.

[EdF]

I'm relieved I didn't have to ask whether the ribs were tough. Nice adaptation!

[Michael Brinton]

That is an awesome idea! Everyone take note we saw it here first...

[Willy]

That looks simply SPECTACULAR!!!