Short Rib Eggs Benedict Recipe
braised short-ribs, poached eggs, hollandaise, english muffin
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Ingredients
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Short Rib Eggs Benedict Ingredients
Method
Short Rib Eggs Benedict Directions
- 1
Braised Short Ribs
In the same pot, add onion, carrots, celery, and garlic. Sauté for about 5 minutes until softened. Add the red wine, scraping up any brown bits from the bottom. Bring to a boil, then add the beef broth, bay leaves, and thyme. Return the short ribs to the pot, cover, and place in the oven. Cook for 3 hours until tender.
- 2
Make the Hollandaise Sauce
In a double boiler, whisk together egg yolks and lemon juice. Slowly drizzle in melted butter, whisking continuously until the sauce thickens. Season with salt, pepper, and a pinch of cayenne 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 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon.
- 4
Assemble the Dish
Toast the English muffins. Place a half on each plate, top with shredded short ribs, a poached egg, and drizzle with hollandaise sauce. Serve immediately.
