Short Rib Benedict Recipe

Prepare the Short Ribs

Season the short ribs with salt and black pepper. Heat olive oil in a large pot over medium-high heat and sear the short ribs on all sides until browned. Remove from pot and set aside.

Cook the Short Ribs

Add enough water to cover the short ribs in the pot. Bring to a boil, then reduce to a simmer. Cover and cook for about 3 hours until the meat is tender. Remove from heat and let cool slightly.

Pickle the Onions

Thinly slice the red onion and place it in a bowl. In a separate bowl, mix red wine vinegar with a pinch of salt. Pour the vinegar over the onions and let them pickle for at least 30 minutes.

Poach the Eggs

Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the simmering water. Poach for 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.

Make the Truffle Hollandaise

In a bowl, whisk together the egg yolks, butter, truffle oil, and lemon juice until smooth. Place over a double boiler and whisk until thickened, about 5-7 minutes. Season to taste with salt.

Toast the English Muffins

Slice the English muffins in half and toast them until golden brown.

Assemble the Benedict

On each toasted muffin half, layer arugula, a piece of short rib, a poached egg, pickled onions, and drizzle with truffle hollandaise. Serve immediately.