Short Ribs Benny Recipe

1. Season and sear

Pat short ribs dry and season with 1 tsp kosher salt and 1/2 tsp black pepper. Lightly dredge in 2 tbs flour, shaking off excess. Heat 2 tbs vegetable oil in a large heavy pot or Dutch oven over medium-high heat until shimmering. Sear short ribs 2–3 minutes per side until deeply browned. Transfer to a plate.

2. Sauté aromatics

Reduce heat to medium. Add sliced onion, carrot, and celery to the pot and sauté 5–7 minutes until softened and starting to brown. Add smashed garlic and 1 tbs tomato paste; cook 1–2 minutes until fragrant and the paste darkens slightly.

3. Deglaze and braise

Add 1/2 cup red wine to deglaze the pot, scraping up browned bits. Let the wine reduce by half (2–3 minutes). Return short ribs to the pot, add 2 cups beef stock, 2 sprigs thyme, and 1 bay leaf so the meat is mostly submerged. Bring to a simmer, then cover and reduce heat to low. Braise gently for 2 to 2 1/2 hours until meat is fork-tender and falling apart. Alternatively, braise in a 325°F (160°C) oven for the same time.

4. Shred and reduce sauce

Remove short ribs to a cutting board, discard bones if any, and shred meat with two forks. Skim fat from the braising liquid and strain solids if desired. Simmer the strained braising liquid over medium-high heat until reduced to a glossy sauce, about 8–10 minutes; taste and adjust seasoning. Toss shredded meat with a few tablespoons of reduced sauce to keep it moist; reserve remaining sauce for serving.

5. Preheat oven to 425°F (220°C). Toss halved baby potatoes with 2 tbs olive oil, 1 tsp chopped rosemary, 1/2 tsp garlic powder, 3/4 tsp kosher salt, and 1/4 tsp black pepper. Arrange cut-side down on a rimmed baking sheet. Roast 25–30 minutes until golden and crisp, turning once halfway. Keep warm until service.

6. Prepare a double boiler

Bring a small pot of water to a gentle simmer and reduce heat so steam is steady but not boiling. Use a heatproof bowl that sits above the pot without touching the water.

7. Whisk yolks

Place 3 egg yolks in the bowl with 1 tbs fresh lemon juice and 1/2 tsp Dijon mustard. Whisk vigorously until pale and slightly thickened, about 1–2 minutes.

8. Emulsify with butter

With the bowl over the simmering water, continue whisking and very slowly drizzle in the warm melted butter in a thin steady stream, whisking constantly until sauce is thick and glossy (about 3–5 minutes). If sauce gets too hot or begins to scramble, remove from heat and whisk off heat to cool briefly, then return to the double boiler. Season with 1/4 tsp kosher salt and 1/8 tsp cayenne. Keep warm (off heat) until plating.

9. Bring a wide shallow pot of water to a gentle simmer and add 2 tsp white vinegar. Create a gentle whirlpool with a spoon. Crack one egg into a small bowl, then slip it into the center of the whirlpool. Poach for 3–3 1/2 minutes for a runny yolk (adjust to desired doneness). Remove with a slotted spoon and drain on paper towels. Repeat for remaining eggs. Keep warm in a shallow bath of warm water if needed.

10. Meanwhile, split and butter the English muffins. Toast them in a skillet over medium heat until golden, about 2–3 minutes per side, or under a broiler briefly. Keep warm.

11. Place each toasted English muffin half on a plate. Top each half with about 1/2 cup shredded short rib meat, dividing evenly (reserve any extra for sauce). Place a poached egg on top of the meat.

12. Ladle 2–3 tbs warmed hollandaise over each poached egg to generously coat the top. Spoon a little of the reduced braising sauce around the base or drizzle lightly over the meat for extra beef flavor.

13. Arrange crispy potatoes alongside the muffins. Garnish the eggs with chopped chives and optional microgreens. Serve immediately.