Short Rib Benedict Recipe

Preparation Instructions

1. 1

   Braised Short Ribs

   Preheat the oven to 325°F (160°C). Season the short ribs with salt and black pepper. In a large oven-safe pot, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, then remove and set aside.

2. 2

   In the same pot, add onion, carrots, celery, and garlic. Sauté until softened, about 5 minutes. Pour in the red wine and scrape any browned bits from the bottom of the pot. Bring to a simmer.

3. 3

   Return the short ribs to the pot and add the beef broth. Cover and transfer to the oven. Braise for 2.5 to 3 hours, until the meat is tender and falling off the bone.

4. 4

   Hash Browns

   While the short ribs are braising, prepare the hash browns. Heat olive oil in a skillet over medium heat. Add the grated potatoes and season with salt and pepper. Cook until golden brown and crispy on both sides, about 5-7 minutes per side.

5. 5

   Poached Eggs

   Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide into the water. Poach for about 3-4 minutes for medium eggs, then remove with a slotted spoon and drain on paper towels.

6. 6

   Sweet Herb Vinaigrette

   In a small bowl, combine olive oil, white wine vinegar, honey, and chopped fresh herbs. Whisk until well combined.

7. 7

   Assembly

   On each plate, place a generous portion of hash browns, top with shredded braised short rib, then a poached egg. Drizzle Béarnaise and Bordelaise sauces over the top. Serve with a side of arugula salad dressed with the sweet herb vinaigrette.