Short Rib Skillet Recipe

Season and dust

Pat short rib pieces dry with paper towels. Season evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Lightly toss pieces in 2 tablespoons flour to coat; shake off excess.

Brown the meat

Heat a 10- to 12-inch ovenproof skillet or heavy-bottomed sauté pan over medium-high heat. Add 2 tablespoons vegetable oil. When shimmering, add short ribs in a single layer (work in batches if needed). Sear 2–3 minutes per side until deeply browned. Transfer browned pieces to a plate.

Deglaze and braise briefly

Reduce heat to medium, add 1 tablespoon butter to the pan and scrape up browned bits. Pour in 3 cups beef stock, 1 tablespoon soy sauce and 1 teaspoon Worcestershire sauce, stirring to combine. Add thyme sprigs and bay leaf. Return short ribs to the pan so they sit partially submerged. Bring to a gentle simmer, then reduce heat to low, cover pan with a lid or foil, and simmer 30–40 minutes until meat is tender but still holds shape. Taste and adjust seasoning; remove thyme sprigs and bay leaf before serving.

While short ribs simmer, parboil or prep potatoes: if using whole small potatoes, cut into 1/2-inch pieces and place in a pot of salted cold water. Bring to a boil and cook 6–8 minutes until just tender but not falling apart. Drain and let steam-dry 2 minutes.

Heat a separate 10-inch nonstick or cast-iron skillet over medium-high. Add 2 tablespoons olive oil. When hot, add potatoes in a single layer. Season with 3/4 tsp kosher salt, 1/4 tsp black pepper and 1/2 tsp smoked paprika. Let potatoes cook undisturbed 4–5 minutes to develop a crust, then toss/flip and continue cooking 6–8 minutes, stirring occasionally, until golden and crisp all over. Transfer to a warm plate and keep in a low oven (200°F / 95°C) while finishing other components.

In the skillet used for potatoes (wipe out if heavily browned) or another pan, add 1 tablespoon butter and 1 teaspoon olive oil over medium heat. Add sliced onion and sauté 3–4 minutes until starting to soften and become translucent.

Add mushrooms and continue to sauté 5–7 minutes until mushrooms brown and onions caramelize slightly. Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir in chopped parsley and remove from heat. Keep warm.

Heat a small nonstick skillet over medium-low. Add 1 teaspoon butter and let it foam. Crack 2 eggs into the pan and cook over-easy: cook 2–3 minutes until whites are set, then carefully flip and cook 20–45 seconds for runny yolks (longer if you prefer medium). Season eggs lightly with salt and pepper.

To assemble: divide crispy potatoes between two plates or keep skillet-style on a single large skillet for family-style. Spoon short ribs and some of their braising liquid over the potatoes. Arrange sautéed mushrooms and onions alongside. Top each portion with one over-easy egg. Garnish with a sprinkle of chopped chives/parsley and optional hot sauce or chili flakes.

Serve immediately so eggs remain runny and potatoes stay crisp. Leftover short ribs may be skimmed of fat and refrigerated; reheat gently with a splash of stock.