Short Rib Skillet Recipe
Hash browns, short rib, poblano rajas, pico, fontina cheese, farm fresh egg, taqueria salsa, flour tortillas
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Short Ribs
Season the beef short ribs with salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove from the skillet and set aside.
- 2
Cook the Rajas
In the same skillet, add the remaining olive oil. Add sliced poblano peppers and diced onion. Sauté until the vegetables are soft and slightly charred, about 5-7 minutes. Season with salt and pepper to taste.
- 3
Cook the Hash Browns
In another skillet, cook the hash browns according to package instructions until crispy and golden brown. Season with salt and pepper.
- 4
Combine Ingredients
Return the seared short ribs to the skillet with the poblano rajas. Add pico de gallo and taqueria salsa. Stir to combine and let simmer for 10 minutes until the short ribs are tender and flavors meld.
- 5
Fry the Eggs
In a separate non-stick pan, fry the eggs sunny-side up or to your preference.
- 6
Assemble the Dish
On a plate, layer the crispy hash browns, followed by the short rib and rajas mixture. Top with fontina cheese and a fried egg. Serve with warm flour tortillas on the side.
