Short Rib Hash Recipe

Season and sear

Pat short ribs dry. Season all over with kosher salt and black pepper. Lightly dredge in flour, shaking off excess. Heat neutral oil in a heavy ovenproof pot over medium-high heat until shimmering. Sear ribs on all sides until deeply browned, about 3–4 minutes per side. Transfer ribs to a plate.

Sauté aromatics

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

Deglaze and braise

Pour in the red wine to deglaze, scraping up browned bits from the bottom. Simmer until reduced by half, about 4–6 minutes. Return short ribs to the pot, add beef stock until the ribs are about two-thirds submerged, then add thyme sprigs and bay leaf. Bring to a gentle simmer, cover, and transfer to a preheated 325°F (160°C) oven. Braise until meat is very tender and falling from the bone, 2 to 2½ hours.

Finish and shred

Remove short ribs from the braising liquid and let cool slightly. Skim fat from the top of the braising liquid, then reduce the liquid on the stovetop over medium heat until slightly thickened (3–6 minutes). Shred the short rib meat with two forks, discarding bones and excess fat, and toss shredded meat with a few tablespoons of the reduced braising sauce to keep moist. Keep warm until assembly.

Par-cook potatoes

Place cubed potatoes in a pot of cold salted water. Bring to a boil and simmer 6–8 minutes until just tender but not falling apart. Drain and let steam-dry for a few minutes; pat dry with a towel to remove surface moisture (this helps getting a crisp exterior).

Crisp and season

In a large skillet over medium-high heat, heat olive oil and butter until foaming. Add par-cooked potatoes in a single layer (work in batches if necessary). Season with smoked paprika, salt, and black pepper. Let potatoes cook undisturbed for 4–5 minutes until a golden crust forms, then stir and continue cooking, adding sliced onion and diced red pepper, until potatoes are browned and onions are caramelized, about 8–10 more minutes. Stir in chopped parsley and keep warm.

Whisk together sour cream, minced chipotle in adobo, lime juice, honey (if using), and salt until smooth. Taste and adjust seasoning—add more chipotle for heat or more lime for brightness. Refrigerate until ready to plate.

Cook eggs

Heat a nonstick skillet over medium-low heat and add butter. For fried eggs: crack eggs into the skillet and cook until whites are set and edges are lacy, 2–3 minutes; for over-easy, flip gently and cook 20–30 seconds more. For scrambled: whisk eggs with a pinch of salt and cook low and slow, stirring until soft curds form. Alternatively, poach eggs in simmering water 3–4 minutes for runny yolks.

Assemble short rib hash

Divide home fries among four plates (or two large plates). Top each portion with a generous portion of shredded braised short rib. Make a small well and place one egg (or two smaller eggs) on each portion. Drizzle chipotle crema over the eggs and meat, sprinkle microgreens or chopped parsley, and finish with flaky sea salt and freshly ground black pepper to taste.