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Braised Short Rib Wellington

Total Time: 4 HR Makes: 10 Servings
Prep Time: 1 HR Cook Time: 3 HR
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Description

Jon Espelage, Executive Chef, Orlando World Center Marriott Resort


Ingredients
  • 1 tablespoon vegetable oil
  • 10 short ribs
  • 1 1/4 cups mirepoix
  • 1/4 cup tomato paste
  • 2 1/2 cups brown sauce
  • 1 cup brown stock
  • 2 bay leaves
  • 1/8 teaspoon dried thyme
  • 1/3 cup red wine
  • Salt and pepper to taste
  • 1 cup shiitake mushrooms, sliced
  • 1 cup crimini mushrooms, sliced
  • 1/4 cup carrot, chopped
  • 1/4 cup onion, chopped
  • 1/4 cup celery, chopped
  • 10 ounces foie Gras
  • 6 cups braising liquid from short rib
  • 4 Sets (20 sheets) Athens Ready-To-Go Phyllo Dough, thawed
  • 1 large egg
  • 1 tablespoon water

Directions

For short ribs: Preheat oven to 350°F. Heat vegetable oil in a heatproof skillet set over medium-high heat. Add short ribs, and cook until brown on all sides. Place ribs on a platter; reserve. Add mirepoix to pan, and cook until softened and brown. Add tomato paste, and cook for 2 minutes. Add brown sauce, brown stock, bay leaves and thyme; bring to a simmer. Return ribs to the pan. Cover, and braise until fork-tender. Remove from oven; place ribs on a platter. Skim fat from pan juices. Bring to a boil. Reduce until thickened. Strain sauce into clean pan; stir in red wine, and season with salt and pepper; remove from heat; reserve.
For Wellington: Preheat oven to 350°F. Heat sauté pan set over medium heat; add shiitake mushrooms, cremini mushrooms, carrots, onion and celery. Add braising liquid from short ribs, bring to a boil, and reduce by 2/3. Remove short rib meat from ribs, and add meat to pan. Save bones for another use. Bring mixture to a boil. Remove from heat; cool completely. Reserve.
Season 10, 1-ounce pieces of foie gras with salt and pepper. Heat a sauté pan over medium heat; add foie gras, and cook until brown on all sides. Place 1 set (5 sheets) thawed Athens Ready-To-Go Phyllo DoughTM on work surface and cut into 4, 7- by 9-inch rectangles. Place 1 piece of foie gras in the center of each rectangle, and top with 2 tablespoons of the mushroom-vegetable mixture, 1/2 cup of the short rib meat and 2 more tablespoons of the mushroom-vegetable mixture. Fold in all four edges of Phyllo toward the center to create a pouch. Seal pouch with an egg wash made by whisking egg with water. Place on a baking sheet, and brush top with remaining egg wash. Repeat 3 more times. Bake until golden brown, about 12 minutes. Remove from oven; serve warm.