Short Ribs Eggs Benedict Recipe

Season and sear

Preheat oven to 325°F (160°C). Pat short ribs dry and season evenly with kosher salt and black pepper. Heat a heavy Dutch oven or ovenproof pot over medium-high heat with 1 tablespoon olive oil. Sear short ribs in batches 2–3 minutes per side until deeply browned. Transfer seared ribs to a plate.

Sauté aromatics

Reduce heat to medium. Add chopped onion, carrot and celery to the pot and sauté 5–6 minutes until softened and starting to brown. Add smashed garlic and cook 30 seconds. Stir in 1 tablespoon tomato paste and cook 1–2 minutes to caramelize the paste.

Deglaze and braise

Pour in 1 cup dry red wine to deglaze, scraping up browned bits. Reduce wine by half (about 3–4 minutes). Return short ribs to the pot, add 2 cups beef stock, 2 thyme sprigs and 1 bay leaf so the liquid comes about halfway up the ribs. Bring to a gentle simmer, cover, and transfer to the oven. Braise 2 to 2½ hours until meat is fork-tender.

Finish

Remove pot from oven. Transfer short ribs to a tray and tent with foil. Strain braising liquid into a saucepan, discard solids, and simmer to reduce and concentrate sauce for 6–8 minutes until slightly thickened. Shred or cut meat into bite-size pieces and toss briefly with reduced sauce to keep moist. Keep warm while preparing pancakes and eggs.

Make batter: In a medium bowl whisk together 1 cup flour, 1 tsp baking powder, 1 tsp salt and 1 tbsp sugar. In a separate bowl whisk 1 large egg with 3 tbsp milk and 2 tbsp melted butter. Pour wet into dry and stir until just combined (do not overmix). Fold in 3 oz grated sharp cheddar.

Cook pancakes: Heat a nonstick skillet over medium-low and brush with vegetable oil. Using a tablespoon measure, drop batter into three evenly spaced rounds (about 2–2½ inches each). Cook 2–3 minutes until bubbles form on surface and edges set, flip and cook 1–2 minutes until golden and cooked through. Keep warm on a tray in a low oven (200°F/95°C) while finishing other components.

Prepare a gentle double boiler: Place a heatproof bowl over (not touching) a pot of simmering water. Add 3 egg yolks and 1 tablespoon lemon juice to the bowl and whisk constantly until the mixture thickens slightly and becomes pale (about 2–3 minutes).

Emulsify with butter: Remove bowl from heat. Very slowly drizzle in the 6 tablespoons hot melted butter while whisking constantly until sauce is thick and glossy. If sauce becomes too thick, whisk in a teaspoon of warm water to loosen. Season with 1/2 tsp salt and 1/8 tsp cayenne. Keep warm at low temperature (sitting over warm water) until plating.

Set up poaching water: In a wide skillet or shallow saucepan bring 4 cups water to a bare simmer (small bubbles) and add 1 tablespoon white vinegar. Reduce heat to maintain a gentle simmer.

Poach eggs: Crack each of the 3 large eggs into a small ramekin. Create a gentle whirlpool in the water with a spoon, slip one egg into the center, and poach 3–3½ minutes for a set white and runny yolk. Remove with a slotted spoon onto a paper towel to drain. Repeat for remaining eggs.

Season: Lightly season eggs with salt or pepper if desired.

Plate: On each serving plate arrange three mini cheddar pancakes in a line or triangle. Top each pancake with a generous tablespoon (or more) of shredded short rib, pressing slightly to form a bed for the egg.

Add egg and sauce: Place one poached egg on top of the short rib on each pancake. Spoon or drizzle warm hollandaise over each egg and meat, covering the top and letting a little sauce run down the sides.

Garnish and serve: Finish with a sprinkle of microgreens or chopped parsley and a twist of freshly ground black pepper. Serve immediately.