Short Rib Wellington Potpie

Short Rib Wellington Potpie is rated 5.0 out of 5 by 10.
  • y_2017, m_11, d_20, h_4
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.3
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_10
  • loc_en_US, sid_recipe.short-rib-wellington-potpie, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 14ms
Prep Time: 40 minutes
Cook Time: 175 minutes
Servings: 8

Inspired by classic beef Wellington, which features a beef tenderloin encased in puff pastry, we created this recipe for a homey potpie. Beef short ribs are braised with mushrooms and pearl onions in a savory stock-wine mixture. Then the dish is topped with puff pastry and baked until golden brown. It makes an impressive main course for a casual gathering with friends.


  • 2 1/4 lb. boneless beef short ribs, cut into 1-inch dice
  • Kosher salt and freshly ground pepper, to taste
  • 2 Tbs. olive oil
  • 1/4 lb. prosciutto, cut into 1/4-inch squares
  • 3/4 lb. cremini mushrooms, quartered
  • 8 Tbs. (1 stick) unsalted butter, cut into cubes
  • 1/2 cup all-purpose flour
  • 1/2 cup red wine
  • 1 1/2 Tbs. beef demi-glace
  • 3 cups beef stock
  • 1 tsp. chopped fresh thyme
  • 1 bay leaf
  • 1 1/2 cups pearl onions
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 sheet puff pastry, 10 to 11 inches square
  • 1 egg, lightly beaten with 1 tsp. water


Preheat an oven to 325°F.

Season the beef with salt and pepper. In a 3 1/2-quart wide Dutch oven over medium-high heat, warm the olive oil. Working in batches, brown the beef on all sides, 8 to 10 minutes per batch. Transfer to a bowl.

Reduce the heat to medium. Add the prosciutto and cook, stirring occasionally, until crisp, 6 to 8 minutes. Add to the bowl with the beef. Increase the heat to medium-high, add the mushrooms and cook, stirring occasionally, until tender, about 8 minutes. Add to the bowl with the beef.

Pour off the excess fat in the pot. Return the pot to medium heat and melt the butter. Stir in the flour and cook, stirring constantly, 2 to 3 minutes. Whisk in the wine and demi-glace and cook for 1 minute. Slowly whisk in the stock and bring to a simmer. Add the thyme, bay leaf, pearl onions, beef, prosciutto and mushrooms. Lightly season with salt and pepper. Cover the pot, transfer to the oven and cook until the beef is fork-tender, 2 to 2 1/2 hours. Discard the bay leaf and spoon the excess fat off the cooking liquid. Stir in the parsley.

Increase the oven temperature to 400°F.

Place the puff pastry sheet on a lightly floured work surface. Using a sharp knife, score the pastry with diagonal lines about 2 inches apart, forming a diamond pattern. Brush the edge of the pot with water, then brush the pastry with the egg mixture. Place the pastry, egg wash side up, over the pot and press the edges to seal. Trim the overhanging pastry to 1 inch.

Transfer the pot to the oven and bake until the pastry is puffed and golden brown, 20 to 25 minutes. Let rest for 10 minutes before serving. Serves 6 to 8.

Williams-Sonoma Kitchen.

Rated 5 out of 5 by from Wonderful for Entertaining I have made this numerous times with rave reviews from guests each time. I have made it exactly as written but have also added potatoes and peas on occasion. When short ribs are not available, I have substituted a chuck roast and also country style ribs. Either works fine. This is one of my favorite go to recipes when entertaining.
Date published: 2015-11-18
Rated 5 out of 5 by from Outstanding Made just as published. Fantastic results. One guest still drools whenever I offer to make it for his birthday. Clearly in the category "sometimes food", it will stick to your ribs, for sure.
Date published: 2013-08-01
Rated 5 out of 5 by from Easy Welington recipe! We love this dish!! I have made it both ways, using my dutch oven pot only to using my dutch oven to prepare but finishing individual wellingtons in souffle dishes. I usually do a layer of mashed potatoes at the bottom of the souffle dishes, top with the finished wellington mixture and then the puff pastry on top before final bake. I have always used beef (not short ribs) such as new york strip roast or rib eye roast, cut into bite sized pieces. Also, I use the mushroom demi glaze if I don't have the beef demi glace on hand! It comes out great everytime!
Date published: 2012-12-14
Rated 5 out of 5 by from Comfort food The best dish I have made ... A bit of work but well worth it!!! True crowd pleaser!
Date published: 2012-09-30
Rated 5 out of 5 by from Worth the effort! I made this during the winter last year and it was amazing! I actually made it in individual portions so everyone had their own potpie. It took a bit of work but well worth it for a special occasion or a nice Sunday dinner. I have been trying new recipes every Sunday like my mother used to years ago and this is one I will make again and again!
Date published: 2012-08-30
Rated 5 out of 5 by from Casual or elegant Made this recipe for Christmas dinner last year and the whole family loved it. It was a fun to do a rustic looking meal with my formal china and crystal stemware... the contrast was fun and unexpected. Going online to print recipe to make again and loved other reviewers suggestions to add diff. veggies, etc. Have made before with pie dough, just to see, and puff pastry was definitely better.
Date published: 2012-06-23
Rated 5 out of 5 by from for our next dinner part in the Fall I made this dish from a recipe my wife had clipped from a magazine adv from Le Cruset. The only ingredient I didn't have was the demi glace- I added Kitchen Bouquet for color and Worchester Sauce for complexity. I cooked the ribs one day, then cooled them and degreased, then added the puff pastry and rebaked the next evening.This is the first meal I've ever seen my wife enjoy with leftovers for 3 days in a row! It will be the basis for a FOODIE Dinner Party for 12 this comming Fall. Thanks for a wonderful recipe.
Date published: 2012-04-21
Rated 5 out of 5 by from awesome flavor Boneless short ribs were not available so substituted skirt steak at the suggestion of my butcher. The meat was so tender. I used the cookware suggested and was perfect. Used low sodium beef broth, and regulated salt to taste. Had difficulty preparing puff pastry then transferring; next time will try placing on pot then scoring. Served with homemade gnocchi with gorgonzola my daughter made while I prepped this. Served with a bold red wine. 5 people served with healthy seconds; not one bite was left; so delish!
Date published: 2012-02-12
  • y_2017, m_11, d_20, h_4
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.3
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_10
  • loc_en_US, sid_recipe.short-rib-wellington-potpie, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 24ms