Braised Short Rib Benedict Recipe
Short rib red wine braise, demi-glace, English muffin, poached egg, hollandaise sauce, local vegetables
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Ingredients
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Short Rib Braise
Hollandaise Sauce
Assembly
Method
Braised Short Rib Preparation
- 1
Brown the Short Ribs
In a large pot, heat some oil over medium-high heat. Season the short ribs with salt and pepper, then brown them on all sides. Remove and set aside.
- 2
- 3
- 4
Braise the Ribs
Bring to a simmer, cover, and reduce heat to low. Braise for about 3 hours, or until the meat is tender.
- 5
Make the Demi-Glace
Once cooked, remove the short ribs and strain the liquid. Reduce it over medium heat until it thickens to a demi-glace consistency.
Hollandaise Sauce Preparation
- 6
- 7
Emulsify the Butter
Slowly drizzle in the melted butter while whisking continuously until the sauce is thick and creamy. Season with salt.
Assembly
- 8
Poach the Eggs
Bring a pot of water to a simmer. Crack each egg into a small bowl, then gently slide into the water. Poach for about 3-4 minutes until the whites are set.
- 9
Toast the English Muffins
Split and toast the English muffins until golden brown.
- 10
Assemble the Dish
On each toasted muffin half, place a portion of the braised short rib, top with a poached egg, and drizzle with hollandaise sauce. Serve with local vegetables on the side.
