Smoked Petite Beef Rib Wellingtons | Harry the Horse BBQ

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry

Phyllo dough is lower in fat, while homemade can save costs.

petite beef ribs

🥗Healthier: chicken thighs

💰Cheaper: ground beef

Chicken thighs provide a leaner option, while ground beef is more economical.

Dijon mustard

🥗Healthier: whole grain mustard

💰Cheaper: yellow mustard

Whole grain mustard offers similar flavor with added texture.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth is lower in calories, while bouillon is cost-effective.

Smoke petite beef ribs in a smoker at 225°F until tender, about 3 hours.

Sauté chopped mushrooms, shallots, and garlic in olive oil until moisture evaporates, about 5-7 minutes.

Stir in thyme, salt, and pepper; remove from heat and let cool.

Spread Dijon mustard over the smoked beef ribs.

Roll out puff pastry on a floured surface to about 1/4 inch thickness.

Cut the pastry into rectangles large enough to wrap the beef.

Place a layer of the mushroom mixture on the pastry, then top with the beef.

Fold the pastry over the beef and seal the edges with egg yolk.

Place the wrapped Wellingtons seam-side down on a baking sheet.

Brush the tops with more egg yolk for a golden finish.

Bake in a preheated oven at 400°F for 20-25 minutes until golden brown.

Let rest for 5 minutes before slicing and serving.

Cooking Techniques

Spice Level:

Allergens