Braised Short Rib Benedict Recipe

Prep and season

Pat the short ribs dry with paper towels. Season all sides with kosher salt and freshly ground black pepper. Lightly dust each piece with the flour, shaking off excess.

Brown the ribs

Heat a heavy ovenproof Dutch oven or braising pan over medium-high heat. Add the vegetable oil. When shimmering, add short ribs in a single layer (work in batches if needed) and brown 3–4 minutes per side until deep mahogany. Transfer browned ribs to a plate.

Sauté aromatics

Reduce heat to medium. Add diced onion, carrot, and celery to the pan and cook 5–7 minutes until softened and beginning to brown. Add minced garlic and cook 30 seconds more. Stir in tomato paste and cook 1–2 minutes until it darkens slightly.

Deglaze and braise

Pour in the red wine to deglaze, scraping up browned bits from the bottom. Simmer 2–3 minutes to reduce slightly. Return short ribs to the pan. Add beef stock until ribs are about two-thirds submerged. Add bay leaf, thyme sprigs, and Worcestershire sauce. Bring to a gentle simmer, cover, and transfer to a 325°F (160°C) oven. Braise 2.5–3 hours until meat is fork-tender and falling from the bone.

Finish the braise

Remove pan from oven. Transfer short ribs to a tray and tent with foil. Skim fat from the surface of the braising liquid (or refrigerate briefly and remove solidified fat). If desired, reduce the strained braising liquid on the stovetop over medium-high heat 6–8 minutes until slightly thickened to make a sauce; adjust seasoning with salt and pepper. Keep warm.

Shred

When cool enough to handle, remove bones and shred or slice the meat into large, forkable pieces. Toss briefly in some of the warm braising sauce to keep moist and flavorful.

Set up a double boiler

Bring 1–2 inches of water to a gentle simmer in a small saucepan. Place a heatproof bowl (metal or tempered glass) over the pan, ensuring the bottom of the bowl does not touch the water.

Whisk yolks

In the bowl, whisk together egg yolks, lemon juice, and 1 teaspoon water until slightly thickened and pale.

Cook and emulsify

Continuously whisk the yolk mixture over the simmering water until it thickens enough to leave a trail on the whisk (do not let it get too hot or scramble). Remove bowl from heat briefly and slowly drizzle in the hot melted butter in a very thin steady stream while whisking vigorously to create an emulsion. If sauce becomes too thick, whisk in a few drops of warm water to loosen.

Season and hold

Season with salt and a pinch of cayenne. Keep the hollandaise warm by covering and placing the bowl in a warm spot or over barely warm water; avoid direct heat to prevent splitting. Use within 30 minutes for best texture.

Toast muffins

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

Poach eggs

Fill a wide, shallow saucepan with 3–4 inches of water and bring to a gentle simmer. Add a splash of vinegar if desired. Create a gentle whirlpool and crack one egg into a small bowl, then slip egg into the center. Poach eggs 3–4 minutes for runny yolks (adjust time for firmness). Remove with a slotted spoon, drain on paper towel, and repeat for remaining eggs. Keep poached eggs warm in a bowl of warm water until ready to assemble (change water once if needed).

Assemble short rib Benedict

Place a toasted English muffin half on each plate. Pile a generous portion of shredded braised short rib onto each muffin half (about 0.5 lb total short rib per serving spread across muffins). Top each with a poached egg. Spoon warm hollandaise liberally over the egg and meat so it cascades over the stack. Garnish with chopped parsley and a crack of black pepper. Serve immediately.