Short Rib Benedict Recipe
Indulge in our Short Rib Benedict, where tender, slow-braised short ribs meet perfectly poached eggs atop a toasted English muffin. Drizzled with a rich hollandaise sauce and garnished with fresh chives, this decadent twist on a classic breakfast will leave your taste buds craving more. A savory delight that elevates your brunch experience to new heights!
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Short Ribs
Season the short ribs with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side.
- 2
Cook the Short Ribs
Transfer the seared short ribs to a slow cooker. Add a cup of water or beef broth, cover, and cook on low for 6-8 hours, or until the meat is tender and easily shredded.
- 3
- 4
Toast the English Muffins
While the eggs are poaching, split and toast the English muffins until golden brown.
- 5
Assemble the Benedict
Place a toasted English muffin half on each plate. Top with shredded short ribs, a poached egg, and then drizzle with hollandaise sauce. Garnish with chopped fresh parsley.
