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Recipe: beef in a blanket

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Beef in a blanket serving suggestion

beef in a blanket

Chef Brooke Williamson offers a beefy twist on the tailgating classic, Pigs in a Blanket, with Beef in a Blanket featuring Braised Beef Short Ribs and a Gochujang Honey Mustard Dipping Sauce.


  • 3 cups braised Beef Short Rib (recipe below)

  • 2 puff pastry sheets, thawed

  • 1 egg, beaten

  • 1-1/2 teaspoons sesame seeds, white

  • 1-1/2 teaspoons sesame seeds, black

  • 2 scallions, sliced on a bias

  • Salt as needed

  • Gochujang Honey Mustard Dipping Sauce (recipe below)


  • 2 pounds Beef Short Ribs, boneless

  • Neutral flavored oil such as canola oil, as needed

  • 2 cups onion, medium dice

  • 1 cup large peeled carrot, medium dice

  • 1 cup large peeled carrot, medium dice

  • 1 cup celery ribs, medium dice

  • 6 garlic cloves, smashed

  • 1-inch piece whole ginger, peeled and smashed

  • 4 scallions, cut into 2-inch pieces

  • 1 cup mirin

  • 2-4 cups beef stock (as needed to cover short ribs by half)

  • 1/2 cup soy sauce

  • Salt and pepper to taste

  • Drizzle of toasted sesame oil


  • 1/2 cup mayonnaise

  • 1/4 cup whole grain mustard

  • 2 tablespoons honey

  • 1 tablespoon rice wine vinegar

  • 2 teaspoons Gochujang sauce

  • Salt and pepper to taste


Beef in a Blanket:

  1. Preheat oven to 325°F. Lay out a thawed puff pastry sheet and gently roll in sliced scallions.
  2. Cut pastry into triangles and flip pastry so scallion side is down. Fill inside of triangles at the large end with braised beef (recipe below). Roll triangle into a crescent shape and allow a bit of braised beef to peek out of the corners.
  3. Brush egg wash over the surface of the puff pastry. Sprinkle with salt and with white and black sesame seeds and bake for 10-15 minutes until the pastry is golden brown and flaky.
  4. Remove from the oven and garnish with more sliced scallions. Serve with Gochujang Honey Mustard Dipping Sauce (see recipe below).

Braised Beef Short Rib:

  1. Preheat oven to 325°F. Trim Short Ribs of any visible external fat or silver skin and pat dry with a paper towel. Season Short Ribs with salt and pepper.
  2. Heat a Dutch oven that is large enough to accommodate the Short Ribs over medium high heat. Add neutral flavored oil to coat the bottom of the Dutch oven and sear Short Ribs on all sides until nicely caramelized and browned. Remove them to a clean plate or bowl. Add the diced onion, carrot and celery to the Dutch oven and turn the heat to medium low.
  3. Sweat the vegetables until they begin to soften, and the onion starts to turn translucent. Take advantage of the moisture that the vegetables release to scrape up all the caramelized fond from searing the Short Ribs.
  4. After the vegetables have slightly softened, add in the aromatics including smashed garlic, ginger and scallions. Turn the heat up slightly and toast the aromatics for a few minutes until they begin to release their fragrance.
  5. Add the mirin to deglaze, stirring frequently to evaporate and loosen any stubborn stuck bits at the bottom of the pan. When the mirin is fully evaporated, add beef stock and soy sauce and heat to just below a simmer.
  6. Nestle the Short Ribs into the stock, vegetables and aromatics in the Dutch oven so that liquid comes up the sides by ⅔. The amount of stock you will need will vary depending on the size of your Dutch oven. If you need to add more stock to make this measurement, add it now. If you are slightly above this measurement, don’t worry, you will reduce this sauce at the end. Just make sure the Short Ribs are not fully submerged.
  7. Cover the Dutch oven with the lid and place into preheated oven. Braise for 2-1/2 to 3 hours, turning the Short Ribs every 45 minutes until they are fully fork tender.
  8. When the Short Ribs are perfectly tender, take them out of the oven and allow them to cool naturally in the braising sauce until cool enough to touch. Remove the Short Ribs to a clean bowl and reserve.
  9. Strain off the braising liquid and reduce in a small pot until thickened and glossy. While the braising liquid is reducing, shred the cooled Short Ribs. Add the shredded beef back the reduced braising liquid and mix thoroughly. Taste and re-season with salt and pepper as needed and a drizzle of toasted sesame oil.

Gochujang Honey Mustard Dipping Sauce:

  1. Add all ingredients to a bowl and stir to combine. Taste and season with salt and pepper as desired.

Nutrition information per entire recipe: 731 Calories; 37 g Total Fat (16 g Saturated Fat; 0.2 g Trans Fat; 2.7 g Polyunsaturated Fat; 6.4 g Monounsaturated Fat); 94 mg Cholesterol; 1896 mg Sodium; 66 g Total Carbohydrate; 4.6 g Dietary Fiber; 20.7 g Total Sugars; 1.6 g Added Sugars; 33 g Protein; 83.4 mg Calcium; 5.8 mg Iron; 790 mg Potassium; 0.4 mcg Vitamin D; 0.4 mg Riboflavin; 7.1 mg Niacin; 0.5 mg Vitamin B6; 2.4 mcg Vitamin B12; 285 mg Phosphorus; 6 mg Zinc; 19.7 mcg Selenium; 102.8 mg Choline.