Canebrake Short Rib Hash Recipe

Season and Sear

Preheat the oven to 300°F (150°C). Pat the short ribs dry and season evenly with 1 tbs kosher salt and 1 tsp black pepper. Heat 2 tbs olive oil in a heavy Dutch oven or oven-safe pot over medium-high heat until shimmering. Sear the short ribs 3–4 minutes per side until deeply browned. Transfer the ribs to a plate and set aside.

Sauté Aromatics

Reduce heat to medium. Add the diced onion and carrot to the pot and cook 6–8 minutes until softened and beginning to brown. Add the diced celery and minced garlic and cook 1–2 minutes until fragrant. Stir in 2 tbs tomato paste and cook 1 minute to caramelize.

Deglaze and Braise

Pour in 1 cup red wine (or 1 cup beef stock if omitting wine) and stir, scraping browned bits from the bottom. Let the wine reduce by about half, 3–4 minutes. Return the short ribs to the pot and add 2 cups beef stock, 1 tbs Worcestershire sauce, 1 bay leaf, and 3 thyme sprigs. Bring to a gentle simmer, cover, and transfer to the oven. Braise at 300°F (150°C) for 2.5–3 hours, or until meat is fork-tender and falling from the bone.

Finish Short Ribs

Remove the pot from the oven. Transfer short ribs to a board and let rest. Strain or skim the braising liquid into a saucepan, discarding solids and bay leaf. If desired, skim fat and simmer the liquid 6–8 minutes to concentrate. Shred meat off the bones, discarding bones and excess fat. Toss shredded short rib with a few spoonfuls of the reduced braising liquid to keep moist. Keep warm.

Par-cook Potatoes (optional but recommended)

Place diced potatoes in a pot of salted water. Bring to a boil and simmer 6–8 minutes until just tender but not falling apart. Drain and let steam dry in the colander for 5 minutes. Dry potatoes will crisp better.

Cook Onions and Peppers

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 2 tbs vegetable oil and 1 tbs butter. When hot, add the sliced yellow onion and cook 4–5 minutes until translucent and beginning to brown. Add diced red bell pepper and cook 2–3 minutes.

Blacken and Crisp Potatoes

Add the drained diced potatoes to the pan in a single layer. Let them sit undisturbed 3–4 minutes to form a crust, then toss or flip portions to allow additional sides to brown. Sprinkle smoked paprika, ground cumin, onion powder, cayenne, 1.5 tsp salt, and 1 tsp black pepper evenly over the potatoes. Add the minced garlic and continue to cook, stirring occasionally, until potatoes are crisp and nicely blackened in spots, about 10–12 minutes total. Taste and adjust seasoning.

Finish Hash

Fold in the chopped parsley and remove from heat. Keep the hash warm. If making ahead, keep loosely covered and re-crisp in a hot pan before serving.

Warm Biscuits

Warm the buttermilk biscuits according to package or recipe directions (typically 10 minutes at 350°F / 175°C) so they are hot when plated.

Fry Eggs

Heat a nonstick skillet over medium-low and add 2 tbs unsalted butter. When butter foam subsides and edges are shimmering, crack eggs into the skillet (use 1 egg per serving). Fry until whites are set but yolks still runny, about 3–4 minutes for sunny-side-up. For over-easy, cook 2–3 minutes then carefully flip and cook another 15–30 seconds. Season eggs with coarse sea salt and freshly ground black pepper to taste.

Assemble

Divide the blackened potato hash among four plates (or two if serving family-style for larger portions). Top each portion with a generous mound of shredded Canebrake short ribs. Place two fried eggs over the short ribs for each plate (or one egg per serving if making four portions). Garnish with minced chives. Serve each plate with a warm buttermilk biscuit on the side and pass extra braising jus for spooning.