Short Rib Benedict* Recipe
Hashbrowns topped with short rib, two poached eggs, hollandaise, chives & paprika
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Ingredients
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Hashbrowns
Short Rib
Poached Eggs
Hollandaise Sauce
Garnish
Method
Prepare the Short Ribs
- 1
Sear the Short Ribs
In a large skillet, heat olive oil over medium-high heat. Season the short ribs with salt, black pepper, and smoked paprika. Sear the ribs on all sides until browned, about 4-5 minutes.
- 2
Make the Hashbrowns
- 3
- 4
Cook Hashbrowns
In a large skillet, heat vegetable oil over medium heat. Spread the grated potatoes in an even layer, pressing down with a spatula. Cook until crispy and golden brown, about 5-7 minutes per side. Season with salt and black pepper.
Poach the Eggs
- 5
Boil Water
In a medium saucepan, bring water to a simmer and add white vinegar.
- 6
Poach the Eggs
Crack each egg into a small bowl and gently slide them into the water. Cook for 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
Make Hollandaise Sauce
- 7
Melt the Butter
In a small saucepan, melt unsalted butter over low heat.
- 8
Whisk the Egg Yolks
In a medium bowl, whisk together egg yolks and lemon juice until pale and frothy.
- 9
Combine Ingredients
Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously until thickened. Season with salt and cayenne pepper to taste.
