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Short Rib and Mushroom Wellington

Short Rib and Mushroom Wellington

Chef David Codney of The Peninsula Hotel Beverly Hills is making a hearty dish with short ribs.
Ingredients for Short Ribs
  • 1 pound trimmed bone off short ribs
  • 2 ea. Shallots, diced
  • 3 ea. cloves Garlic, crushed
  • 2 stalks Celery, diced
  • 1 each Carrot, diced
  • 2 qts Demi-Glace
  • 2 cups Veal Stock
  • 2 cups Red wine
  • 4 sprigs Thyme
  • 2 each Bay Leaf
  • 6 each Peppercorns
  • 4 each Parsley Stems
Ingredients for Mushroom Duxelle
  • 2# cleaned finely chopped mushrooms(dry)
  • 4 oz butter
  • 4 oz shallots minced
  • 2 oz chopped thyme
  • 3oz white wine

Directions for Prime Rib

Pre-heat oven to 350 degrees.
Season short ribs with salt and pepper and dust with flour. Heat a large wide enamel braising pan, add oil then brown short ribs on all sides, remove. Add vegetables and caramelize, add wine and reduce until almost dry. Add short ribs back into pot along with the herbs and cover with stock and demi-glace. Just to barely cover. Less is more. Braise in oven for 2 hours or until very tender. Cool in braising liquid at room temp for one hour. Then cool in the refrigerator overnight with lid on. When cool remove short ribs and strain braising liquid. Reduce braising liquid until thick and use as your sauce.

DIrections for Mushroom Duxelle

Roast mushrooms until golden brown and shallots until completely cooked and tender. Add the thyme and wine. Allow to cook until all liquid is gone. Season with salt and pepper accordingly. Cool
Cut small piece of puff pastry 6” by 6” square. Place ¼ cup of mushroom duxelle on top of the puff pastry. Add trimmed piece of short rib. Fold over edges to seal. Place in refrigerator so to remain chilled. Flip over and cut small holes on the top and brush with an egg yolk wash. Bake in oven for 25 min at 375. Until puff pastry is golden brown and rib is hot. If pastry is getting to dark. Place tin foil on top until pastry is cooked

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