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Prime Rib Wellington
INGREDIENTS
- 6 lb prime rib
- Prosciutto
- 1 lb baby bella whole mushrooms
- 2 shallots
- 6 garlic cloves
- 3 ounces of red wine
- Egg wash
- Rosemary
HOW TO MAKE PRIME RIB WELLINGTON
STEP 1:
Sear the prime rib on all sides. Paint its sides with mustard, and season with salt and pepper.
STEP 2:
To make the Duxelles, mince the mushrooms, shallots and garlic. Cook in a pan with red wine on medium to high heat until all moisture is gone.
STEP 3:
Put a layer of prosciutto on plastic wrap (enough to cover the prime rib), add the duxelles on top, then wrap it around the prime rib. After wrapping, place in the fridge for 15 minutes to form.
STEP 4:
Lay out 4 sheets of store-bought puff pastry and roll it out flat. Unwrap the prime rib and cover with the pastry. Use 1/2 of a sheet to make a lattice as a nice decoration (optional). Paint on an egg wash and decorate with rosemary (optional).
Lay out 4 sheets of store-bought puff pastry and roll it out flat. Unwrap the prime rib and cover with the pastry. Use 1/2 of a sheet to make a lattice as a nice decoration (optional). Paint on an egg wash and decorate with rosemary (optional).
STEP 5:
Cook in a smoker or oven at 425°F (218°C) until the thickest part of the prime rib hits an internal temperature of 120°F (49°C). For best results, use a ThermoPro TempSpike Plus that can monitor temperatures from 600 feet away.
STEP 6:
Rest for 20 minutes and serve with a red wine demi glaze.
Tools You Need
