Unveiling the Perfect Beef Rib Finger Wellington Recipe
After finding this interesting cut of meat at the Luke AFB Commissary, inspiration hit me! Check out this amazing meal!
Things to know:
What are rib fingers?
Finger ribs, also known as beef rib fingers or finger meat, are delicious, marbled strips of beef taken from the intercostal muscles between the individual ribs in the rib primal, often trimmed off when preparing prime rib or ribeye steaks. They are known for their rich, beefy flavor and good marbling, making them great for smoking or slow cooking, though they can be tougher and benefit from tenderizing or marinating before cooking.
What is another name for rib fingers?
The Beef Rib Fingers are also called; Intercostal Muscles, Beef Jacobs Ladder Fingers, Korean Rib Fingers or Beef Finger Meat. The color of the Beef Rib Fingers is a little darker due to them being coarse because they are a heavily used muscles protecting the organs.
What is so special about Beef Wellington?
Beef Wellington is special due to its luxurious layers of tender beef tenderloin, savory mushroom duxelles, rich pâté, and salty prosciutto, all encased in crisp, flaky puff pastry, creating a show stopping blend of textures and rich flavors that demands culinary skill to perfect. Its impressiveness comes from the impressive presentation and the challenge of perfectly cooking the beef while keeping the pastry golden and flaky, not soggy, making it a centerpiece for fine dining.
What cut of meat is used for Beef Wellington?
For Beef Wellington, the classic and best cut is a center-cut beef tenderloin (filet mignon), specifically a chateaubriand, chosen for its tenderness, uniform shape, and lean, buttery texture, which cooks perfectly with the puff pastry, requiring searing and wrapping with flavorful additions like mushroom duxelles and prosciutto to build flavor.
What is the best pastry for beef Wellington?
For best results, use a high-quality all-butter puff pastry, such as Dufour.
Ingredients:
3-4 pound of Beef Rib Fingers (Any boneless beef ribs will do)
Rub of your choice (We used Cattleman’s Grill California Tri Tip)
1/4 cup of beef tallow
2 T butter
8 ounces of Baby Bella mushrooms
1 shallot, finely diced
3-4 T of minced garlic
1 shot of your favorite whisky
1/2 pound prosciutto
Puff Pastry
1. Apply the rub to the beef and place in your smoker set to 225F. Once the beef gets above 165F (it took 1 hr 45 minutes for us), remove from the smoker.
2. On a double layer of butcher paper, spread out the tallow (we used Wagyu Beef Tallow) in the area the beef will be setting. Place the beef on the paper and wrap tightly. Return to the smoker for another 45 minutes.
3. Place the mushrooms in a food processor and pulse until the mushrooms are reduced to rice sized pieces.
4. In a skillet on medium heat, melt the butter then add the shallots and mushrooms. Stir frequently and continue to cook until most of the liquid has evaporated.
5. Add the garlic and stir for about 1 minute.
6. Add the whisky to the skillet and continue to stir frequently until most of the liquid has evaporated. Remove skillet from the heat and set aside to cool.
7. Lay out your puff pastry. Lay out several slices of prosciutto in the middle of the pastry.
8. Top the prosciutto with a thin layer of the mushroom-shallot mixture.
9. Add a thin layer of Dijon mustard.
10. Place the beef on top of the layers, then tightly wrap the puff pastry, ensuring the ends are sealed and trimmed if necessary.
11. Place the “mini-Wellingtons” on a baking sheet, then into an oven set to 415F. Cook for 20 minutes, then check your Wellingtons. Continue to cook until the pastry is a rich golden brown.
12. Remove from oven and allow to cool for at least 10 minutes.
13. Serve and ENJOY!
Equipment used:
Yoder YS640 Smoker
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