Short Rib Hash & Sunnyside Eggs Recipe

Preheat the oven to 325°F (160°C). Pat the short ribs dry and season all over with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper.

Heat a heavy Dutch oven or oven-safe pot over medium-high heat. Add 2 tbs vegetable oil. When shimmering, brown the short ribs in batches (2–3 minutes per side) until deep brown. Transfer browned ribs to a plate.

Reduce heat to medium. Add diced onion, carrot and celery to the pot and sauté until softened and lightly browned, about 6–8 minutes. Add smashed garlic and cook 30 seconds until fragrant.

Stir in 1 1/2 tbs tomato paste and cook 1–2 minutes to caramelize; this deepens flavor.

Pour in 1 cup dry red wine to deglaze, scraping up brown bits from the bottom. Bring to a simmer and reduce wine by about half, 4–6 minutes.

Return short ribs to the pot. Add 2 cups beef stock, 1 bay leaf, 2 thyme sprigs and optional rosemary. The liquid should come about halfway up the ribs; add a little extra stock or water if needed.

Bring to a gentle simmer on the stovetop, cover the pot, and transfer to the preheated oven. Braise until meat is very tender and falling from the bone, about 2 to 2 1/2 hours.

Remove pot from oven. Transfer short ribs to a cutting board. Strain braising liquid into a bowl or measuring cup, pressing solids to extract flavor; discard solids and herbs. Skim fat off the surface and reserve the sauce. Shred the meat with forks, discarding excess fat and bones. Measure out 1/2 cup of the strained braising sauce to finish the hash and keep remainder for serving.

While the ribs braise (or during the last 45 minutes of braise), place cubed celery root and cubed potato in a medium pot and cover with cold salted water by 1 inch.

Bring to a boil, then reduce to a simmer and cook until both are very tender, about 18–22 minutes.

Drain well and return to the pot. Add 2 tbs butter and 1/2 cup warm milk (or half-and-half). Use an immersion blender or potato masher to purée until smooth and velvety. Season with 3/4 tsp kosher salt and 1/2 tsp freshly ground black pepper. Stir in minced chives if using. Keep warm on low heat, adding a splash of milk if too thick.

Preheat oven and cook frozen tater tots according to package directions until golden and crisp (usually 20–25 minutes at 425°F/220°C). Alternatively, pan-fry tots in a skillet until crisp.

If baking, once tots are done, let them cool slightly and chop into 1/2-inch pieces. If pan-frying, chop crisply browned tots in the skillet, leaving some larger pieces for texture.

In a large nonstick or cast-iron skillet, heat 1 tbs butter and 1 tbs olive oil over medium heat. Add the diced 1/2 onion and cook until translucent, 3–4 minutes. Add minced garlic and diced red pepper and sauté 1–2 minutes more.

Add the chopped tater tots to the skillet and spread into an even layer. Let cook undisturbed 2–3 minutes to develop crisp edges, then stir and press again, repeating until tots are browned and edges are crisp, about 6–8 minutes total.

Stir in 2 cups shredded short rib meat and 1/2 cup reserved braising sauce. Toss to combine and cook 2–3 minutes until meat is heated and sauce is glossy and reduced slightly. Taste and season the hash with 1/2 tsp salt and 1/2 tsp pepper. Stir in chopped parsley. Keep warm.

Warm a medium nonstick skillet over medium-low. Add 2 tsp butter or oil and let it coat the pan.

Crack eggs into the pan and cook sunny-side up: cook until whites are set but yolks remain runny, about 2–3 minutes. For glossy whites, cover the pan for the last 30–45 seconds. Season each egg with a pinch of flaky sea salt and a grind of black pepper.

To assemble: Spoon a generous portion (about 3/4 to 1 cup) of celery root purée onto each plate. Top with a heaping portion of short rib tater-tot hash (about 1 to 1 1/4 cups). Place two sunny-side eggs on top of the hash for each serving of two eggs per plate (adjust per serving). Spoon extra warmed braising sauce around the plate if desired.

Garnish with microgreens or chopped parsley and an extra pinch of flaky salt. Serve immediately so eggs remain runny and hash stays crisp.