Short Rib Omelet Recipe

Season and sear

Pat short ribs dry and season with 1 tsp salt and 1/2 tsp pepper. Heat 1 tbsp vegetable oil in a heavy ovenproof pot over medium-high heat. Sear short ribs on all sides (3–4 minutes per side) until deeply browned. Remove and set aside.

Build braising base

Reduce heat to medium. Add chopped onion and carrot to the pot and sauté 4–5 minutes until softened. Add crushed garlic and 1 tbsp tomato paste; cook 1 minute until fragrant.

Deglaze and braise

Pour in 1 cup red wine to deglaze, scraping up browned bits. Reduce wine by half (2–4 minutes). Add 2 cups beef stock, bay leaf, and thyme. Return seared short ribs to the pot (they should be mostly submerged). Bring to a simmer, cover, and transfer to a 300°F (150°C) oven for 2 to 2.5 hours until meat is fall-apart tender. Alternatively simmer gently on stovetop with lid for same time.

Finish

Remove short ribs and keep braising liquid. Shred meat with two forks, discarding excess fat and bones. Optionally reduce the braising liquid on stove to a glaze (simmer 8–10 minutes) and toss with shredded short rib for more flavor. Reserve about 8 oz shredded short rib for omelet filling; refrigerate any extra for other uses.

Heat 1 tbsp butter and 1 tsp olive oil in a skillet over medium-low heat. Add thinly sliced onion and 1/4 tsp salt. Cook slowly, stirring every few minutes, until onions are deep golden and soft, about 25–30 minutes. If desired, stir in 1/2 tsp brown sugar around the 10–15 minute mark to encourage browning. Remove from heat and set aside 1/2 cup for omelet assembly.

In a separate skillet, melt 1 tbsp butter over medium-high heat. Add sliced mushrooms, 1/2 tsp thyme leaves, 1/4 tsp salt and 1/8 tsp pepper. Sauté without overcrowding, letting mushrooms brown, about 6–8 minutes. Remove any excess liquid by cooking a little longer. Set aside 1/2 cup for omelet filling.

Prepare a double boiler: simmer water in a saucepan so a heatproof bowl sits above but does not touch the water. Whisk 3 egg yolks with 1 tsp water and 1 tbsp lemon juice until combined. Place bowl over the simmering water and whisk constantly until mixture warms and slightly thickens (about 2–3 minutes). Slowly drizzle in the 6 tbsp warm melted butter in a thin stream while whisking continuously until the sauce is thick and emulsified. Remove from heat and whisk in 1 tsp prepared horseradish, 1/4 tsp salt, and 1/8 tsp white pepper or a pinch of cayenne. Taste and adjust lemon, horseradish, or salt. Keep warm; if it cools too much, rewarm gently while whisking.

Prepare eggs

Crack 6 eggs into a bowl, add 2 tbsp milk or cream, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until uniform and slightly frothy.

Cook omelet

Heat a nonstick skillet over medium-low heat and add 1 tbsp butter, swirling to coat. Pour half (or one-third for smaller omelets) of the egg mixture into the pan and tilt to spread evenly. Cook gently — push set edges toward the center with a spatula so uncooked egg flows to edges. When eggs are mostly set but still slightly glossy on top (about 2–3 minutes), reduce heat to low.

Add fillings

On one half of the omelet, arrange half of the shredded braised short rib (about 4 oz), about 2 tbsp caramelized onions, 2 tbsp sautéed mushrooms, and approximately 1.5 oz grated gruyère (for this half). Allow cheese to warm and begin to melt (30–60 seconds).

Fold and finish

Using a spatula, gently fold the empty half of the omelet over the filled half. Let cook 20–30 seconds to fully set and melt cheese. Slide the omelet to a plate seam-side down. Repeat with remaining egg mixture and fillings to make a second omelet, or make a single large 6-egg omelet if preferred.

Plate and sauce

Spoon warm horseradish hollandaise over the omelet (about 2–3 tbsp per omelet) or serve alongside. Garnish with finely sliced chives. Serve immediately.