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Short Rib Wellington Potpie- Williams and Sonoma

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“I found this recipe in a Williams and Sonoma catalog. It takes a while to make, but is perfect for a long winter evenings.”

Ingredients Nutrition


  1. Pre-heat oven to 325°F.
  2. Season beef with satl and peper.
  3. In 3 1/2 ct wide dutch oven over medium high heat, warm oil.
  4. Working batches, brown beef on all sides, 8-10 minutes per batch. after browned transfer to bowl.
  5. Reduce heat to medium, cook prosciutto until cooked crisp. After done, transfer to bowl with beef.
  6. Increase heat to medium-high and cook mushrooms to tender, add to bowl with beef.
  7. Poor off excess fat in pot, return pot to medium heat, melt butter, sir in flour. cook stirring constantly for 2-3 minutes.
  8. Whisk in wine and demi-glace, cook for one minute.
  9. Slowly whisk in stock, bring to simmer.
  10. Add thyme, bay leaf, pearl onions, beef, prosciutto and mushrooms. lightly season with salt and pepper.
  11. Cover pot bake until beef is fork tender, 2-2&1/2 hours. Discard bay leaf, spoon off excess fat, stir in parsley.
  12. Increase oven to 400°F.
  13. Place puff pastry sheet on lightly flowered surface, using sharp knife, score pastry with diagonal lines 2" inches apart, forming diamond pattern.
  14. 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.
  15. Transfer to oven, bake until puffed and golden brown, 20-25 minutes. Let rest for 10 minutes.

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