Short Rib Hash Recipe

Preheat oven to 325°F (160°C). Pat short ribs dry and season all over with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dredge the ribs in 2 tbsp flour, shaking off excess.

Heat 2 tbsp vegetable oil in a large ovenproof Dutch oven or heavy pot over medium-high heat until shimmering. Brown the ribs on all sides, about 3–4 minutes per side, working in batches if necessary. Transfer browned ribs to a plate.

Reduce heat to medium. Add the diced yellow onion, carrot, and celery to the pot; cook until softened and beginning to brown, about 6–8 minutes. Stir in 3 minced garlic cloves and 2 tbsp tomato paste; cook 1–2 minutes to reduce raw flavor.

Pour in 1 cup dry red wine to deglaze, scraping up browned bits from the bottom. Bring to a simmer and reduce by about half, 3–5 minutes.

Return the short ribs to the pot. Add 3 cups beef stock, 1 bay leaf, and 2 sprigs thyme so liquid comes about two-thirds up the sides of the meat. Bring to a gentle simmer, then cover and transfer to the preheated oven.

Braise in the oven until very tender and falling-apart, about 2 to 2¼ hours. Check once after 90 minutes; if liquid looks low, add a little more stock or water to keep ribs partially submerged.

When done, remove ribs to a cutting board. Strain braising liquid into a saucepan, skim fat if desired, and reduce over medium heat 8–10 minutes to concentrate flavor to about 1 to 1½ cups. Taste and adjust seasoning. Shred meat with forks into bite-sized pieces and toss with some of the reduced sauce to moisten.

If desired, finish with 1 tsp olive oil for shine. Keep warm while making hash and eggs.

Parboil diced potatoes in salted boiling water for 6 minutes until just tender but still holding shape. Drain well and let steam dry in colander for a few minutes.

Heat 2 tbsp vegetable oil and 1 tbsp butter in a large skillet over medium-high heat until hot. Add the parboiled potatoes in a single layer. Let them cook undisturbed 4–5 minutes to form a golden crust.

Toss and continue to cook, turning occasionally, until potatoes are golden and crisp in spots, about 6–8 more minutes.

Add the diced yellow onion and both diced bell peppers to the skillet. Season with 1 tsp smoked paprika, 1 tsp salt, and 1 tsp black pepper. Sauté until vegetables are softened and slightly caramelized, about 6–8 minutes, stirring so potatoes don’t stick.

Stir in 1 to 1½ cups of the shredded braised short rib and 2–3 tbsp of the reduced braising sauce to incorporate into the hash. Cook together 2–3 minutes to warm meat through and meld flavors. Taste and adjust seasoning. Transfer hash to plates for serving.

Heat a nonstick skillet over medium-low. Add 1 tbsp butter or oil. For sunny-side-up: crack 2 eggs into the skillet, cover, and cook until whites are set but yolks still runny, 3–4 minutes. For over-easy/medium/ hard: cook to desired doneness, flipping gently after whites set.

Place eggs on top of short rib hash. Garnish with sliced scallions and chopped parsley. Serve with optional hot sauce or steak sauce and the mixed greens on the side dressed with 2 tbsp olive oil and 1 tbsp red wine vinegar (seasoned to taste).