Braised Short Rib Benedict Recipe

Directions

1. 1

   Braised Short Ribs

   In the same pot, add onion, carrot, celery, and garlic. Sauté until softened. Return short ribs to the pot, add beef broth, red wine, thyme, and bay leaf. Bring to a simmer, cover, and transfer to the oven. Braise for 3 hours or until meat is tender.

2. 2

   Prepare Hollandaise Sauce

   In a heatproof bowl, whisk together egg yolks and lemon juice. Place over a pot of simmering water (double boiler). Whisk continuously until slightly thickened. Gradually whisk in melted butter, season with salt and pepper to taste. Keep warm.

3. 3

   Poach Eggs

   In a large pot, bring water to a gentle simmer. Crack each egg into a small bowl, then gently slide into the water. Poach for about 3-4 minutes or until whites are set. Remove with a slotted spoon and drain on paper towels.

4. 4

   Assemble Benedict

   Toast brioche slices until golden. On each slice, layer the braised short rib, a poached egg, and drizzle with hollandaise sauce. Season with additional salt and pepper if desired. Serve immediately.