Short Rib Hash Recipe
Wild mushrooms, leeks, braised short rib, crispy hash browns, peppercorn demi, two poached eggs + classic hollandaise
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Ingredients
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Short Rib
Hash
Hollandaise Sauce
Demi Glace
Eggs
Method
Short Rib Preparation
- 1
Braised Short Ribs
Preheat the oven to 350°F (175°C). Season the short ribs with salt and black pepper. In a large Dutch oven, sear the short ribs on all sides until browned. Remove and set aside. In the same pot, add the onions, carrots, and garlic, sautéing until softened. Add the red wine, scraping the bottom to deglaze. Add the beef broth, thyme, bay leaf, and short ribs back to the pot. Cover and braise in the oven for about 2.5-3 hours until tender. Let cool, then shred the meat.
Hash Preparation
- 2
Hollandaise Sauce Preparation
- 3
Make Hollandaise
In a heatproof bowl, whisk egg yolks and lemon juice together. Place over a pot of simmering water (double boiler). Slowly drizzle in melted butter while whisking continuously until thickened. Season with salt and cayenne pepper.
Demi Glace Preparation
- 4
