Short Rib Bourbon Benedict Recipe

Season and Brown

Preheat oven to 300°F (150°C). Pat short ribs dry with paper towels. Season all over with 1.5 tsp kosher salt and 1 tsp black pepper. Lightly dust with 2 tbs flour. Heat 2 tbs neutral oil in a heavy ovenproof Dutch oven over medium-high heat until shimmering. Sear short ribs in batches, 2–3 minutes per side, until deeply browned; remove and set aside.

Aromatic Base

Add chopped onion, carrot, and celery to the pot and cook 6–8 minutes until softened and beginning to brown. Add smashed garlic and 2 tbs tomato paste; cook 1–2 minutes until the paste darkens. Deglaze with 0.5 cup bourbon and 0.5 cup red wine, scraping up browned bits. Simmer 2–3 minutes to reduce slightly.

Braise

Return short ribs to pot. Add 2 cups beef stock, 3 thyme sprigs and 1 bay leaf—stock should come about halfway up the ribs. Bring to a gentle simmer, then cover and transfer to the preheated oven. Braise for 2.5–3 hours, or until meat is fork-tender and falling from the bone.

Finish

Remove short ribs from braising liquid; strain and reserve liquid. If desired, skim fat, then reduce strained braising liquid on the stovetop over medium-high heat until slightly thickened (about 8–10 minutes) to make a glossy jus. Shred or chop short ribs into large bite-sized pieces and keep warm in a small amount of reduced jus.

While ribs finish, melt 1 tbs butter in a large skillet over medium heat. Add 1 minced garlic clove and cook 30 seconds until fragrant. Add 6 oz baby spinach in batches, tossing until wilted, about 2–3 minutes total. Season with 1/4 tsp salt and 1/8 tsp black pepper. Keep warm.

Prepare a Double Boiler

Set a medium heatproof bowl over a saucepan of barely simmering water (bowl should not touch the water). Add 3 egg yolks, 1 tbsp chopped preserved lemon rind, 1 tbsp lemon juice and 1/2 tsp white wine vinegar. Whisk constantly until mixture thickens slightly and becomes pale, about 2–3 minutes.

Emulsify with Butter

Slowly drizzle in 3/4 cup melted warm butter in a thin stream while whisking vigorously until sauce is thick and glossy. If sauce becomes too thick, whisk in 1–2 tsp warm water to loosen. Season with 1/4 tsp salt and 1/8 tsp white pepper or a pinch of cayenne. Keep warm over very low heat (or in a thermos) — avoid direct high heat to prevent curdling.

Bring 8 cups water and 2 tsp white vinegar to a gentle simmer in a wide shallow pan (do not boil). Create a gentle whirlpool with a spoon and crack one egg into a small cup; slide egg into the center of the whirlpool. Poach 3–3.5 minutes for a runny yolk. Use a slotted spoon to remove and briefly drain on paper towels. Repeat for remaining eggs. Keep eggs warm in a bowl of very hot water if not serving immediately.

Fry Crispy Shallots

Heat 1/2 cup neutral oil in a small skillet over medium-high heat until shimmering (or to 350°F if using a thermometer). Toss thinly sliced shallots in 1/4 cup flour, shake off excess, and fry in batches until golden brown and crisp, about 1–2 minutes per batch. Drain on paper towels and season lightly with a pinch of salt.

Toast Muffins

Meanwhile, toast 2 English muffins halves until golden and crisp. Butter lightly if desired.

Build the Benedict

On each toasted muffin half pile a small handful of wilted spinach, then top with a generous portion of shredded short rib (about 3/4 cup per muffin half). Place one poached egg on top of the short rib. Spoon 2–3 tbs preserved lemon hollandaise over the egg. Sprinkle with crispy shallots and garnish with microgreens or chopped parsley.

Serve

Serve immediately with a small spoon of reduced braising jus on the side if desired. This recipe makes 4 benedict halves (2 full servings).