Short Rib Benny Recipe

Season and sear short ribs

Pat the short ribs dry with paper towel. Rub with 1.5 tsp salt and 1 tsp pepper. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and add 2 tbs vegetable oil. When shimmering, sear short ribs 3–4 minutes per side until deeply browned. Transfer to a plate.

Sauté aromatics

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

Deglaze and braise

Pour in 1 cup red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by about half (2–3 minutes). Return short ribs to the pot. Add 3 cups beef stock, 1 bay leaf, and 2 thyme sprigs so the ribs are mostly submerged. Bring to a gentle simmer, then cover and transfer to a 325°F (160°C) oven, or keep on very low stove heat, and braise until meat is very tender and falling off the bone, about 2.5–3 hours.

Reduce and strain sauce

When ribs are tender, remove short ribs to a tray. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on solids to extract flavor. Skim fat from the surface if desired. Simmer the strained liquid over medium-high heat until reduced to about 1/2 cup and slightly thickened, 8–12 minutes. Taste and adjust seasoning with salt and pepper. Keep warm.

Shred short rib

When cool enough to handle, shred the meat with two forks, discarding excess fat and bones. Toss shredded short rib lightly with 1–2 tbs of the reduced sauce to keep moist and flavorful. Keep warm.

Split the English muffins and toast: heat a skillet over medium and melt 2 tbs butter. Split English muffins and place cut-side down in the skillet until golden and crisp, 2–3 minutes. Alternatively, use a toaster. Top each hot muffin half with a slice of Havarti to melt slightly while the muffins are warm.

Prepare egg mixture

Crack 6 eggs into a bowl, add 2 tbs whole milk, 1/2 tsp salt, 1/4 tsp pepper, and whisk until combined and slightly frothy.

Cook scrambled eggs

Heat a nonstick skillet over medium-low and add 1 tbs unsalted butter. When butter is foamy but not browned, pour in the egg mixture. Let eggs sit undisturbed for 10–15 seconds, then gently stir with a silicone spatula, pushing curds from the edges to the center. Cook slowly, folding and waiting between stirs, until eggs are soft, creamy, and just set, 3–5 minutes. Remove from heat and fold in chopped chives if using.

Assemble the Short Rib Benny: Place toasted English muffin halves on plates. On each bottom half, place a generous portion (about 1/2 cup) of shredded short rib. Top the meat with a portion of scrambled eggs (about 3/4 cup) and then the Havarti-topped muffin half (or place Havarti under the eggs if preferred for maximum melt).

Finish and serve: Drizzle 1–2 tbs of the reduced braising sauce over each assembled sandwich (or serve sauce on the side). Garnish with microgreens or chopped parsley. Serve immediately while hot.