Braised Short Rib Hash Recipe
Sunny Side Up Eggs*, Potatoes, Onions, Swiss Cheese & Toast
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Ingredients
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Braised Short Ribs
Potato-Short Rib Hash
Eggs & Finish
Toast
Method
Braised Short Ribs
- 1
Season and brown
Pat short ribs dry. Season evenly with 1 1/2 tsp kosher salt and 1 tsp black pepper. Lightly dust with 2 tbs flour, shaking off excess. Heat 2 tbs vegetable oil in a heavy Dutch oven or large skillet over medium-high heat until shimmering. Brown ribs on all sides, 3–4 minutes per side, until deep golden; work in batches if needed. Transfer browned ribs to a plate.
- 2
Sauté aromatics
Reduce heat to medium. Add chopped onion, diced carrot and celery to the pot and sauté until softened and beginning to brown, about 6–8 minutes. Add smashed garlic and 1 tbs tomato paste; cook 1 minute, stirring, to deepen flavors.
- 3
Deglaze and braise
Pour in 3 tbs red wine (or extra beef stock) to deglaze, scraping up browned bits from the bottom. Let wine reduce by half (~2 minutes). Return short ribs to the pot, add 2 cups beef stock, 2 sprigs thyme and 1 bay leaf. Bring to a simmer, then cover and braise in a 325°F (160°C) oven for 2 to 2 1/2 hours, or simmer gently on the stovetop, until meat is fork-tender and falling from the bone.
- 4
Shred and reserve liquid
Remove ribs to a cutting board; strain braising liquid into a bowl and skim fat. When cool enough to handle, shred the meat into bite-size pieces, discarding bones and excess fat. Measure out 1/2 cup of the braising liquid and reduce it in a small saucepan over medium-high heat until slightly thickened (about 4–6 minutes) to make a concentrated sauce for the hash. Reserve remaining meat and sauce separately.
Potato-Short Rib Hash
- 5
- 6
Sear potatoes and onions
Heat 2 tbs butter and 1 tbs olive oil in a large skillet over medium-high heat until foaming. Add the par-cooked potatoes in a single layer (work in batches if needed) and let brown undisturbed for 4–5 minutes. Stir and add thinly sliced onion; cook until onions are softened and potatoes are golden and crisp in spots, about 6–8 minutes more.
- 7
Combine with short rib
Reduce heat to medium. Add 2 cups shredded short rib meat to the skillet with the potatoes and onions. Pour in 1/2 cup of the reduced braising liquid and sprinkle 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper evenly. Toss gently and cook 2–3 minutes until meat is heated through and flavors meld. Stir in 2 tbs chopped parsley. Taste and adjust seasoning.
- 8
Melt cheese
Lower heat to low. Sprinkle 1 cup grated Swiss cheese evenly over the hash, cover the skillet and let sit until cheese melts, about 2 minutes. Alternatively place under a hot broiler for 30–60 seconds to bubble and brown slightly—watch carefully.
Eggs & Finish
- 9
- 10
Cook sunny-side up eggs
In a separate nonstick skillet, melt 1 tsp butter over medium-low heat until foaming. Crack 4 large eggs into the pan (cook in batches if necessary). Season the whites lightly with 1/2 tsp salt and 1/4 tsp black pepper. Cook slowly until whites are set but yolks remain runny, about 3–4 minutes. For slightly set tops without flipping: cover the pan with a lid for 30–60 seconds or spoon a little hot butter over the whites, being careful not to overcook yolks.
- 11
Plate and garnish
Divide the Swiss-topped short rib hash among four plates (or two larger portions). Top each portion with a sunny-side up egg. Place buttered toast on the side. Sprinkle chopped chives or parsley over the eggs and hash for brightness. Serve immediately so yolks can mingle with the hash.