Short Rib Hash & Eggs* Recipe
Recipe information
Make Short Rib Hash & Eggs* in just 2h 50m. braised short rib | potato | carrot | onion | cauliflower rice | bell pepper | potato straws | parmesan horseradish cream | two eggs
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Ingredients
Short Ribs & Braising
Hash Vegetables & Add-ins
Finishing & Garnish
Short Ribs & Braising
1. Season and sear
Pat short rib pieces dry and season evenly with 1.5 tsp kosher salt and 1 tsp black pepper. Heat 2 tbs vegetable oil in a large heavy skillet or Dutch oven over medium-high heat until shimmering. Sear short rib pieces in batches (do not crowd) until deeply browned on all sides, about 3–4 minutes per side. Transfer browned pieces to a plate and set aside.
2. Sauté aromatics
Reduce heat to medium. Add the diced onion (1 cup) and diced carrot (1 cup) to the pot and sauté until softened and beginning to brown, about 6–8 minutes. Add the minced garlic (3 cloves) and cook 30–45 seconds until fragrant. Stir in 2 tbs tomato paste and cook 1–2 minutes to cook out the raw flavor.
3. Deglaze and braise
Pour in 1 cup red wine and scrape up browned bits from the bottom of the pot. Let the wine reduce by about half (2–3 minutes). Return the short ribs to the pot, add 2 cups beef stock, 1 bay leaf, and 2 sprigs thyme. Bring to a gentle simmer, then cover and braise in a preheated 325°F (160°C) oven or on low stove heat for 2 to 2.25 hours, until meat is fall-apart tender.
4. Shred and reduce sauce
When tender, remove short ribs from the braising liquid and let cool slightly. Shred meat with two forks, discarding bones and excess fat. Strain or skim the braising liquid and return about 1/2 to 3/4 cup of the reduced sauce to the meat to keep it moist. Taste and adjust seasoning with a pinch of salt and pepper as needed.
Hash Vegetables & Assembly
5. Par-cook potatoes
Place the diced russet potatoes (2 cups) in a medium pot and cover with cold water. Add 1 tsp kosher salt. Bring to a boil and simmer for 6–8 minutes until just tender but still holding shape. Drain thoroughly and spread on a tray to steam-dry for 2–3 minutes — moisture removal helps them brown.
6. Crisp potatoes
In a large skillet over medium-high heat, add 2 tbs olive oil and 1 tbs butter. When hot, add the par-cooked potatoes in a single layer (work in batches if needed). Season with 0.5 tsp black pepper and 0.5 tsp smoked paprika. Cook without stirring for 3–4 minutes to get a good crust, then toss and continue to cook until evenly golden and crisp, about 6–8 minutes total. Transfer potatoes to a bowl and set aside.
7. Cook peppers, onion and cauliflower rice
In the same skillet add a little more oil if needed and add the thinly sliced onion (0.5 cup) and diced bell pepper (0.5 cup). Sauté 3–4 minutes until softened. Add the cauliflower rice (1 cup) and cook 3–4 minutes until excess moisture evaporates and cauliflower is tender and slightly golden. Season with a pinch of salt.
8. Combine hash
Return the crisped potatoes to the skillet with the vegetables. Add the shredded short rib (all of it with the reserved 1/2–3/4 cup sauce) and toss gently to combine. Cook over medium heat 2–3 minutes to warm the meat through and allow flavors to meld. Stir in 2 tbs chopped fresh parsley. Taste and adjust seasoning.
Parmesan Horseradish Cream & Finish
9. Make the cream
In a small bowl combine 3 tbs sour cream (or crème fraîche), 0.25 cup finely grated parmesan, 1 tsp prepared horseradish, and 0.5 tsp lemon juice. Whisk until smooth. Taste and add a pinch of salt and more horseradish if you want more bite. Chill until ready to plate.
10. Cook eggs
Just before serving, heat a nonstick skillet over medium-low and add 1 tbs butter. Crack 2 eggs into the skillet and cook sunny-side up until whites are set but yolks remain runny, about 3–4 minutes (or cover briefly for slightly firmer tops). Season eggs with a pinch of salt and pepper.
11. Plate
Divide the short rib hash between two plates (or one large plate). Make a shallow well and place a cooked egg on top of each portion. Drizzle or dollop parmesan-horseradish cream over the hash and around the eggs. Sprinkle potato straws (0.5 cup) over the top for crunch and finish with a small scattering of microgreens or chopped chives.
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