Jul 13 2026
Restaurants›Itta Bena Restaurant›Short Rib Benedict Recipe

Short Rib Benedict Recipe

Inspired by Itta Bena Restaurant
Time2h
Serves4

Sautéed Spinach, Poached Egg, Hollandaise, English Muffin, Breakfast Potatoes

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Ingredients

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Short Rib

Hollandaise Sauce

Other Ingredients

Method

Cooking Short Ribs

  1. 1

    Prepare the Short Ribs

    Season the short ribs with salt and black pepper. Heat olive oil in a large pot over medium-high heat. Sear the short ribs on all sides until browned.

  2. 2

    Cook the Ribs

    Add the chopped onion, minced garlic, thyme, bay leaf, and beef broth to the pot. Bring to a simmer, cover, and reduce heat to low. Cook for 2.5 to 3 hours or until the meat is tender and falling off the bone.

  3. 3

    Shred the Meat

    Remove the short ribs from the pot, let cool slightly, then shred the meat using two forks. Discard bones and bay leaf. Set aside.

Making Hollandaise Sauce

  1. 4

    Whisk the Egg Yolks

    In a heatproof bowl, whisk together egg yolks and lemon juice until thick and pale.

  2. 5

    Heat and Add Butter

    Place the bowl over a pot of simmering water (double boiler). Gradually whisk in melted butter until the sauce thickens. Season with salt and cayenne pepper.

Final Assembly

  1. 6

    Sauté Spinach

    In a skillet, heat olive oil over medium heat. Add spinach and sauté until wilted, about 2-3 minutes. Season with salt and pepper.

  2. 7

    Poach Eggs

    In a saucepan, bring water to a gentle simmer. Crack eggs into the water and poach for 3-4 minutes until whites are set but yolks are runny. Remove with a slotted spoon.

  3. 8

    Toast English Muffins

    Split and toast the English muffins until golden brown.

  4. 9

    Cook Breakfast Potatoes

    In a separate skillet, sauté diced breakfast potatoes in olive oil until crispy and golden. Season with salt and pepper.

  5. 10

    Assemble the Benedict

    On each toasted English muffin half, layer sautéed spinach, shredded short ribs, a poached egg, and drizzle with hollandaise sauce. Serve with breakfast potatoes on the side.

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