Short Rib Benedict Recipe

Season and Brown

Pat short ribs dry and season all over with kosher salt and freshly ground black pepper. Heat a heavy ovenproof pot or Dutch oven over medium-high heat and add vegetable oil. When shimmering, brown short ribs in batches (2–3 minutes per side) until deeply caramelized. Remove browned ribs to a plate.

Sauté Aromatics

Reduce heat to medium, add chopped onion, carrot and celery to the pot. Sauté 6–8 minutes until softened and beginning to brown. Add smashed garlic and tomato paste; cook 1–2 minutes, stirring, until the tomato paste darkens slightly.

Deglaze and Braise

Pour in the dry red wine, scraping up browned bits from the bottom. Simmer 3–4 minutes to reduce slightly. Return short ribs to the pot, add beef stock to mostly cover the meat (about 3 cups), add bay leaf and thyme. Bring to a simmer, then cover and transfer to a 325°F (160°C) oven. Braise 2.25–3 hours until meat is very tender and pulls apart easily.

Finish Short Ribs

Remove pot from oven and transfer short ribs to a tray. Strain braising liquid into a saucepan, pressing solids to extract flavor; discard solids and skim excess fat. Simmer strained liquid until slightly thickened (8–10 minutes). Shred short rib meat into large pieces and return to reduced sauce to keep warm and moistened. Keep warm until assembly.

Prepare a Double Boiler

Set a heatproof bowl over a saucepan of gently simmering water (bowl should not touch the water). Ensure water is at a bare simmer, not boiling.

Whisk Yolks

In the bowl, whisk egg yolks with cold water until slightly thickened and pale, about 1–2 minutes.

Emulsify with Butter

Continuously whisk the yolks while slowly drizzling in the hot melted butter in a thin steady stream until the sauce is thick and emulsified (2–4 minutes). If the sauce becomes too thick, add a teaspoon of warm water. Remove from heat and whisk in lemon juice, Dijon mustard (if using), salt, and a pinch of white pepper or cayenne. Keep hollandaise warm over very low heat or in a thermos; whisk occasionally. Use immediately.

Toast English Muffins

Split English muffins and lightly butter each half. Toast on a griddle or in a skillet over medium heat until golden and crisp, about 2–3 minutes per side. Keep warm.

Poach Eggs

Bring a wide shallow saucepan of water to a gentle simmer and add white vinegar. Stir water to create a gentle whirlpool. Crack one egg into a small bowl and gently slide into the center of the whirlpool. Poach 3–3.5 minutes for runny yolk (longer for firmer yolk). Remove with a slotted spoon and drain on paper towels. Repeat with remaining eggs. Keep eggs warm.

Assemble Benedicts

Place toasted English muffin halves on plates. Top each half with a generous portion (about 3–4 oz) of shredded short rib. Place a poached egg on top of the meat. Spoon warm hollandaise over the egg and meat, allowing it to drizzle down. Sprinkle chopped fresh chives, microgreens or baby arugula, a pinch of coarse sea salt and freshly ground black pepper over each serving.