Braised Short Rib Recipe

Prepare the Short Ribs

Preheat your oven to 325°F (160°C). Season the short ribs with salt and black pepper.

Sear the Ribs

In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Add the short ribs and sear on all sides until browned. Remove and set aside.

Sauté the Vegetables

In the same pot, add chopped onion, carrots, celery, and minced garlic. Sauté for about 5 minutes until softened.

Add Liquids

Pour in the beef broth and red wine. Stir in the bay leaves and thyme.

Braise the Ribs

Return the short ribs to the pot. Cover and place in the oven. Braise for 2.5 to 3 hours or until the meat is fork-tender.

Cook the Potatoes

In a large skillet, heat olive oil over medium heat. Add the diced potatoes, season with salt and black pepper, and cook for about 10 minutes until they start to soften.

Add Peppers and Onions

Stir in the diced bell peppers and onion. Cook for another 10-15 minutes, stirring occasionally, until the potatoes are crispy and golden brown.

Fry the Eggs

In a non-stick skillet, melt butter over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 3-4 minutes.

Make the Hollandaise

In a heatproof bowl, whisk together egg yolks and lemon juice. Place over a pot of simmering water (double boiler). Whisk continuously while slowly drizzling in melted butter until the sauce thickens. Season with salt.