Short Ribs Truffle Breakfast Fries Recipe
- AVAILABLE SATURDAY AND SUNDAY - our house fries topped with braised short ribs, parmesan cheese, truffle oil and two sunny side up eggs - a decadent must try!
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Ingredients
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Short Ribs
House Fries
Finishing & Garnish
Method
Short Ribs
- 1
Season and Brown
Pat short ribs dry with paper towels. Season all sides with 1 tbs kosher salt and 1 tsp black pepper. Heat 2 tbs neutral oil in a heavy-bottomed oven-safe pot or Dutch oven over medium-high heat. When shimmering, brown the short ribs 3–4 minutes per side until deep golden. Transfer ribs to a plate and set aside.
- 2
- 3
Deglaze and Braise
Pour in 1 cup red wine (or an additional cup beef stock) and scrape up browned bits from the bottom with a wooden spoon. Allow wine to reduce by half, 2–3 minutes. Return short ribs to pot, nestling them among the vegetables. Add 2 cups beef stock, thyme sprigs and bay leaf; liquid should come about halfway up the ribs. Bring to a simmer, then cover and transfer to a preheated 325°F (160°C) oven. Braise until meat is very tender and pulls away from bone, 2.5–3 hours.
- 4
Shred and Reduce Sauce
Remove pot from oven. Transfer short ribs to a cutting board, let cool slightly, then shred meat with forks, discarding excess fat and bones. Strain braising liquid into a saucepan, skim fat if desired, and simmer until reduced and slightly thickened, about 8–12 minutes. Return shredded meat to the reduced sauce and keep warm over low heat.
House Fries
- 5
Prep Potatoes
Rinse cut fries in cold water until water runs clear to remove excess starch. Pat completely dry with clean kitchen towels or paper towels. This prevents oil splatter and gives crisp fries.
- 6
Double Fry (Crispy Method)
Heat 3–4 cups oil in a deep heavy pot or deep fryer to 325°F (160°C). Working in batches, fry potatoes 3–4 minutes until pale and slightly tender but not browned. Remove to a wire rack or paper towel-lined tray. Increase oil temperature to 375°F (190°C) and fry again in batches until golden brown and crisp, 2–4 minutes. Drain on paper towels, immediately season with 1 tsp kosher salt and 1 tsp freshly ground black pepper.
Finishing & Assembly
- 7
Warm Components
If needed, reheat shredded short ribs gently over low heat so they are hot for plating. Keep reduced sauce spoonable but not too loose.
- 8
Fry Eggs
In a nonstick skillet, melt 1 tbs unsalted butter over medium-low heat until foaming. Crack 2 large eggs into the pan, spacing them apart. Cook sunny-side up 3–4 minutes until whites are set but yolks remain runny; cover pan for the final 30–60 seconds if whites need help setting. Season eggs lightly with a pinch of salt and 1/4 tsp cracked black pepper.
- 9
Plate
Divide house fries between two plates (or one large sharing platter). Top each pile of fries with generous portions of shredded short ribs, spooning some reduced braising sauce over the meat. Sprinkle about 1/2 cup grated Parmesan over each plate (total 1 cup), then drizzle 1 tsp white truffle oil per plate (total 2 tsp) evenly over the fries and meat. Place one sunny-side-up egg on top of each portion.
- 10
Garnish and Serve
Finish with a light sprinkle of chopped parsley (optional) and a pinch of the remaining 1/4 tsp cracked black pepper. Serve immediately while hot so the egg yolk runs into the fries and short ribs.