Short Rib Omelet Recipe

If short ribs are not already cooked, braise 1.5–2 lb short ribs in beef stock or red wine until tender (2–3 hours). Reserve 1 tablespoon braising liquid and shred meat into bite-size pieces. (If using leftover short ribs, rewarm lightly.)

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add diced onion and red pepper and sauté 3–4 minutes until softened and beginning to brown.

Add sliced mushrooms and continue to cook 3–4 minutes until mushrooms release liquid and it reduces.

Stir in minced garlic and thyme; cook 30 seconds until fragrant.

Add shredded short rib and 1 tablespoon reserved braising liquid. Toss and cook 1–2 minutes to warm through and concentrate flavors. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and keep warm.

Prepare a gentle bain-marie: bring 1–2 in (2–3 cm) of water to a simmer in a saucepan. Use a heatproof bowl that fits over the pan without touching the water.

Whisk 3 egg yolks and 1 tablespoon lemon juice together in the bowl until slightly thickened.

Place the bowl over the simmering water and whisk constantly. Slowly drizzle in the warm melted butter (in a thin steady stream), whisking continuously until sauce emulsifies and thickens to a pourable but coating consistency, about 3–5 minutes.

Remove from heat. Whisk in 1/4 teaspoon salt and a pinch of cayenne. Taste and adjust lemon or salt as needed. Keep warm (not hot) until ready to serve; if needed, hold over very low heat or a warm water bath and whisk occasionally.

In a bowl, crack 4 large eggs, add 2 tablespoons milk, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk until homogenous and slightly frothy.

Heat a 10–12 inch nonstick or well-seasoned skillet over medium heat. Add 1 tablespoon butter and swirl to coat the pan.

Pour the egg mixture into the skillet. After 15–20 seconds, as the edges set, use a spatula to gently push cooked edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue until the eggs are mostly set but still slightly moist on top, about 1–2 minutes total.

Scatter half of the shredded fontina (about 1/3 cup) over one half of the omelet. Spoon the warm short rib filling evenly over the cheese (about 3/4–1 cup filling). Top with remaining fontina.

Dot the exposed pan edge with remaining 1 tablespoon butter, then carefully fold the empty half of the omelet over the filling using a spatula to create a semicircle. Let cook 20–30 seconds to melt the cheese and finish cooking the center; avoid overcooking—the omelet should remain tender.

Slide the omelet onto a warm plate and let rest 30 seconds.

Spoon 2–3 tablespoons of warm hollandaise over the folded omelet.

Garnish with chopped chives or parsley and optional microgreens or baby arugula.

Serve immediately. Recommended accompaniments: toasted brioche or crusty bread and a small salad.