Name: The Guest House Austins Short Rib Hash Recipe
Cook time: 3 h
Total time: 3 h
Yield: 2 servings
Ingredients: 1.5 lb bone-in beef short ribs; 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 tbsp vegetable oil; 1 cup yellow onion, chopped; 3 cloves garlic, minced; 1 tbsp tomato paste; 2 cups beef stock; 2 sprigs fresh thyme; 1 leaf bay leaf; 1 lb Yukon Gold or russet potatoes, peeled and diced 1/2-inch; 2 tbsp extra-virgin olive oil; 1 tsp salt; 1 tsp black pepper, freshly ground; 1 tsp smoked paprika (optional); 0.5 cup shallot, finely diced; 4 cups curly or lacinato kale, stems removed and leaves chopped; 1 tbsp butter; 1 tsp lemon juice; 0.5 tsp salt; 0.25 tsp black pepper; 3 each egg yolks; 2 tsp fresh lemon juice; 4 tbsp unsalted butter, melted and hot; 0.25 tsp salt; 1 pinch Cayenne pepper or hot sauce; 2 each large eggs (any style: poached or fried recommended); 1 tbsp chives, finely sliced

Method

Short Ribs

1
Season and sear
Pat short ribs dry and season all over with 1 tsp kosher salt and 1 tsp black pepper. Heat 1 tbsp vegetable oil in a heavy ovenproof pot or Dutch oven over medium-high heat until shimmering. Sear short ribs 2–3 minutes per side, until well-browned. Remove and set aside.
2
Sweat aromatics
Reduce heat to medium. Add chopped onion to the pot and cook, stirring, until softened and translucent, about 5 minutes. Add 3 minced garlic cloves and 1 tbsp tomato paste; cook 1 minute until fragrant.
3
Braise
Return short ribs to the pot. Add 2 cups beef stock, 2 sprigs thyme, and 1 bay leaf. Bring to a simmer, cover, and either braise on low heat for 2 to 2.5 hours or transfer to a 325°F (160°C) oven and braise until meat is very tender and falling off the bone. Remove ribs, strain braising liquid if desired, and shred meat into bite-sized pieces. Reserve 1/2 cup braising liquid to moisten shredded meat.

Potato Hash

4
Par-cook potatoes
Place diced potatoes in a pot, cover with cold salted water, bring to a boil, and cook 6–8 minutes until just tender but not falling apart. Drain thoroughly and pat dry.
5
Crisp potatoes
Heat 2 tbsp extra-virgin olive oil in a large skillet over medium-high heat. Add the par-cooked potatoes in a single layer and cook undisturbed 4–5 minutes to get a golden crust. Season with 1 tsp salt, 1 tsp pepper, and 1 tsp smoked paprika (if using). Flip and continue cooking, stirring occasionally, until most pieces are golden and crisp, about 6–8 more minutes. Add 1/2 cup finely diced shallot in the last 3 minutes and cook until softened and fragrant.

Kale & Finishing

6
Cook kale
In a separate skillet, melt 1 tbsp butter over medium heat. Add 4 cups chopped kale and sauté 2–3 minutes until wilted but still bright. Add 1 tsp lemon juice, 1/2 tsp salt, and 1/4 tsp pepper; toss and remove from heat.
7
Combine short rib with potatoes
Add the shredded short rib meat to the potato hash along with up to 1/2 cup reserved braising liquid to moisten. Stir to combine and cook 1–2 minutes until heated through and some edges of the meat caramelize. Taste and adjust seasoning.
8
Assemble hash
Either fold the sautéed kale into the short rib potato mixture, or serve the kale as a bed and spoon the short rib hash on top, distributing evenly for two servings.

Hollandaise

9
Prepare a double boiler
Fill a saucepan with 1–2 inches of water and simmer gently (do not boil). Place a heatproof bowl over the pan so the bottom does not touch the water.
10
Emulsify
Whisk 3 egg yolks with 2 tsp fresh lemon juice in the bowl until slightly thickened. Place the bowl over the simmering water and whisk constantly until the mixture registers about 140–150°F (or becomes warm and slightly thickened). Remove from heat.
11
Finish sauce
Slowly drizzle in the 4 tbsp hot melted butter while whisking continuously to create an emulsion. If sauce becomes too thick, whisk in a few drops of warm water to loosen. Season with 1/4 tsp salt and a pinch of cayenne or a few drops of hot sauce. Keep warm until serving.

Eggs & Service

12
Cook eggs
Cook 2 large eggs to your desired style. For poached: bring a wide shallow pan of water to a gentle simmer, add a tablespoon of vinegar, swirl, and gently drop each egg; cook 3–4 minutes for runny yolks, then remove with a slotted spoon and drain on paper towels. For fried: heat 1 tbsp butter or oil in a skillet over medium, crack eggs in, and cook until whites are set; baste or flip if desired.
13
Plate and finish
Divide the kale and short rib hash between two plates. Top each with one egg. Spoon 2–3 tbsp hollandaise over each egg and sprinkle with 1 tbsp finely sliced chives. Serve immediately.

Short Rib Hash Recipe

Ingredients

Short Ribs

Potato Hash

Kale & Finishing

Hollandaise

Eggs & Garnish

Method

Short Ribs

Season and sear

Sweat aromatics

Braise

Potato Hash

Par-cook potatoes

Crisp potatoes

Kale & Finishing

Cook kale

Combine short rib with potatoes

Assemble hash

Hollandaise

Prepare a double boiler

Emulsify

Finish sauce

Eggs & Service

Cook eggs

Plate and finish

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