Short Rib Benedict Recipe
Braised Short Rib, Poached Eggs, Hollandaise Sauce.
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Ingredients
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Short Rib Benedict Ingredients
Method
Preparation Directions
- 1
Braised Short Ribs
In the same pot, add the onion, carrot, celery, and garlic. Sauté until softened, about 5 minutes. Add the red wine, scrape up any browned bits, and let it reduce for 2-3 minutes. Return the short ribs to the pot, add beef broth, bay leaves, and thyme. Bring to a simmer, cover, and transfer to the oven. Braise for 3 hours or until the meat is tender.
- 2
Make Hollandaise Sauce
In a double boiler, melt the butter. In a bowl, whisk the egg yolks and lemon juice together. Slowly drizzle in the melted butter while whisking continuously until thickened. Season with cayenne pepper, salt, and pepper. Keep warm.
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the water. Poach for about 3 minutes or until the whites are set but the yolks remain runny. Remove with a slotted spoon.
- 4
Assemble the Dish
Toast the English muffins. Top each half with shredded braised short rib, a poached egg, and drizzle with hollandaise sauce. Serve immediately.
