Jul 09 2026
Restaurants›Bonterra Trattoria›Short Rib Hash Recipe

Short Rib Hash Recipe

Inspired by Bonterra Trattoria
Time3h
Serves2

braised shortrib, duck fat confit potatoes, wild mushrooms, two eggs, hollandaise

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Ingredients

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Short Rib

Duck Fat Confit Potatoes

Wild Mushrooms

Eggs and Hollandaise

Method

Braised Short Ribs

  1. 1

    Prepare the Short Ribs

    Preheat the oven to 300°F (150°C). Season short ribs with salt and pepper. In a large Dutch oven, heat a little oil over medium-high heat and sear the short ribs on all sides until browned. Remove and set aside.

  2. 2

    Sauté Vegetables

    In the same pot, add onion, carrot, celery, and garlic. Sauté for 5 minutes until softened.

  3. 3

    Braise the Ribs

    Return the short ribs to the pot, add beef broth, bay leaves, and thyme. Bring to a simmer, cover, and transfer to the oven. Cook for 3 hours until tender.

  4. 4

    Shred the Meat

    Remove the short ribs from the oven, let cool slightly, then shred the meat and discard bones. Set aside.

Duck Fat Confit Potatoes

  1. 5

    Confit Potatoes

    In a pot, heat duck fat over medium heat. Add diced potatoes, season with salt and pepper. Cook for about 20 minutes, stirring occasionally until golden and crispy.

Wild Mushrooms

  1. 6

    Sauté Mushrooms

    In a skillet, heat olive oil over medium heat. Add garlic and mushrooms, season with salt and pepper. Sauté for about 5-7 minutes until mushrooms are golden and cooked through.

Eggs and Hollandaise

  1. 7

    Poach Eggs

    In a pot, bring water and vinegar to a simmer. Crack eggs into a ramekin and gently slide them into the water. Poach for about 3-4 minutes until whites are set but yolks are still runny.

  2. 8

    Plate the Dish

    On a plate, layer the shredded short ribs, confit potatoes, and sautéed mushrooms. Top with poached eggs and drizzle with hollandaise sauce.

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