Short Rib Hash Recipe

Season and Sear

Pat short ribs dry with paper towels. Season all over with 1 tsp kosher salt and 1 tsp black pepper. Heat 2 tbsp vegetable oil in a heavy Dutch oven or large ovenproof pot over medium-high heat until shimmering. Sear short ribs in batches, 2–3 minutes per side, until a deep brown crust forms. Transfer seared ribs to a plate.

Aromatics and Deglaze

Lower heat to medium. Add quartered onion, carrot chunks, celery, and smashed garlic to the pot and cook, stirring, until vegetables begin to brown, about 5 minutes. Stir in 1 tbsp tomato paste and cook 1 minute. Pour in 1 cup dry red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Reduce wine by half, about 3–4 minutes.

Braise

Return short ribs to the pot. Add 2 cups beef stock, 3 thyme sprigs and 1 bay leaf. Bring to a simmer, cover, and transfer to a 325°F (160°C) oven. Braise until meat is tender and falling from the bone, about 2 to 2½ hours. Check once and add a splash of stock if liquid reduces too much.

Shred Meat

Remove pot from oven. Transfer short ribs to a cutting board and let cool slightly. Skim fat from braising liquid and reserve liquid. Remove bones (if any) and shred meat into bite-sized pieces using two forks. Strain 1/2 cup of the braising liquid and reserve for the hash (or reduce further on the stove to intensify flavor).

Par-cook Potatoes

Place diced russet potato in a pot, cover with cold salted water and bring to a simmer. Cook until just tender when pierced with a knife, 6–8 minutes. Drain well and let steam dry so surface moisture evaporates—this helps them brown.

Cook Vegetables

In a large heavy skillet, heat 2 tbsp olive oil and 1 tbsp butter over medium-high heat until shimmering. Add diced yellow onion and cook until translucent, 3–4 minutes. Add diced red and green peppers and continue cooking until softened and starting to brown, about 5 minutes. Stir in 1 tsp minced garlic and 1 tsp smoked paprika and cook 30 seconds until fragrant.

Add Potatoes and Short Rib

Increase heat to medium-high. Add the par-cooked potatoes to the skillet in a single layer; let them sit without stirring for 2–3 minutes to develop a crust. Toss or flip to brown other sides until golden, about another 4–5 minutes. Add the shredded short rib meat (12 oz) and stir to combine, allowing meat to warm and pick up some crust, 3–4 minutes. If mixture seems dry, add 1–2 tbsp reserved braising liquid. Season with 1 tsp kosher salt and 1/2 tsp black pepper. Stir in 1 tbsp chopped parsley just before removing from heat.

Fry Eggs

In a separate nonstick skillet, heat 1 tbsp butter over medium heat. Crack eggs into skillet (cook in batches if needed). Fry until whites are set but yolks are still runny, about 2–3 minutes for sunny-side-up. Season each egg with a pinch of salt and 1/8 tsp black pepper. For over-easy, carefully flip and cook 15–30 seconds more.

Warm and Mount Demi-Glace

In a small saucepan, warm 1 cup veal demi-glace over low heat until gently simmering. Remove from heat and whisk in 2 tbsp cold butter piece by piece to slightly thicken and give shine. Season to taste with 1/4 tsp freshly ground black pepper and, if needed, a small pinch of salt.

Plate and Serve

Divide the short rib hash among 4 plates (about 1 cup each). Top each portion with a fried egg (one per plate). Spoon 2–3 tbsp warm veal demi-glace around and lightly over the hash and egg to taste. Garnish with additional chopped parsley. Serve immediately so yolk runs into the hash when cut.