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Wagyu Short Rib Candied Bacon Wellington
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Wagyu Short Rib Candied Bacon Wellington

7 hServes 4Nutri-Score D€€€
from @maxthemeatguy3 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • wagyu short ribs (bone-in, trimmed)Other1.2 kg
  • salt (for seasoning)Spices12 g
  • black pepper (freshly ground)Spices6 g
  • jowl bacon (sliced thinly)Other500 g
  • maple syrupPantry60 ml
  • gochujangPantry30 g
  • puff pastry (thawed, rolled out)Bakery320 g
  • gruyère (grated)Dairy120 g
  • woodfire pellets (for smoking)Other200 g

per serving

Nutrition

1,025kcal

Carbs
24 g
Proteins
53 g
Fat
80 g

step by step

Method

  1. Season the short ribs

    • Pat the wagyu short ribs dry and season generously with salt and pepper on all sides.
    Step 1

  2. Set up the grill and smoke

    • Add woodfire pellets to the Ninja Woodfire Outdoor Grill and set it to the smoke function.
    • Place the seasoned short ribs on the grill and smoke until tender with a deep bark.
    Step 2

  3. Smoke the jowl bacon

    • Add the jowl bacon to the grill and smoke until it takes on good color.
    Step 3

  4. Make the candied bacon

    • Slice the smoked bacon thinly.
    • Once nearly cooked, add maple syrup and gochujang and cook until the bacon is sweet, spicy and perfectly crunchy.
    Step 4

  5. Build the Wellington

    • Lay out the puff pastry and add grated gruyère.
    • Add the candied bacon, then place the smoked short rib on top.
    • Wrap the pastry around the filling like a present and top with more bacon.
    Step 5

  6. Bake on the grill

    • Return the Wellington to the grill and cook using the bake function until the pastry is golden and crisp.
    Step 6
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