Smoked Short Rib Benedict Recipe
Organic eggs, corn Bread, rosemary Hollandaise, organic greens
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Ingredients
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Short Ribs
Corn Bread
Hollandaise Sauce
Garnish
Method
Preparing the Short Ribs
- 1
Season the Ribs
Preheat your smoker to 225°F (107°C). Season the beef short ribs generously with salt, black pepper, garlic powder, onion powder, and smoked paprika. Ensure all sides are coated.
- 2
Smoke the Ribs
Place the seasoned ribs in the smoker and add wood chips for flavor. Smoke for about 6 hours or until the meat is tender and pulls away from the bone easily.
- 3
Making the Corn Bread
- 4
Mix Dry Ingredients
In a bowl, combine cornmeal, all-purpose flour, baking powder, sugar, and salt. Mix well.
- 5
- 6
Combine Mixtures
Add the wet ingredients to the dry ingredients and stir until just combined. Pour the batter into a greased 8x8 inch baking dish.
- 7
Bake
Bake in a preheated oven at 400°F (200°C) for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cool before cutting into squares.
Preparing the Hollandaise Sauce
- 8
Melt the Butter
In a small saucepan, melt the butter over low heat until it's just melted. Remove from heat and let it cool slightly.
- 9
Whisk Egg Yolks
In a heatproof bowl, whisk the egg yolks until pale and thick. Gradually add in the melted butter, whisking continuously to emulsify.
- 10
Add Seasoning
Stir in lemon juice, chopped rosemary, and a pinch of salt. Continue whisking until the sauce thickens slightly.
Assembling the Benedict
- 11
- 12
Assemble the Dish
On each slice of corn bread, layer shredded smoked short ribs, followed by a poached egg. Drizzle generously with rosemary hollandaise sauce.
- 13
