Short Rib Hash Recipe

Season and sear

Pat short ribs dry and season all over with 1.5 tsp salt and 1 tsp black pepper. Heat 2 tbs vegetable oil in a large heavy ovenproof pot over medium-high heat. Sear ribs 3–4 minutes per side until deeply browned; transfer to a plate.

Sauté aromatics

Reduce heat to medium. Add the diced onion (1 cup), carrot (1 cup) and celery (2 tbs) to the pot and sauté 6–8 minutes until softened and beginning to brown. Add the smashed garlic (4 cloves) and 2 tbs tomato paste; cook 1–2 minutes until paste darkens and is fragrant.

Deglaze and braise

Pour in 1.5 cups dry red wine to deglaze, scraping up browned bits. Bring to a simmer and reduce by half (about 5 minutes). Add 2 cups beef stock, 4 thyme sprigs and 1 bay leaf. Return short ribs to pot so they are partially submerged. Bring to a simmer, cover, and transfer to a 325°F (160°C) oven. Braise until fork-tender, about 2.25–2.5 hours.

Shred and reserve

Remove ribs from braising liquid. When cool enough to handle, remove bones and shred meat into bite-size pieces. Strain braising liquid, skim fat, and reduce on the stovetop over medium heat to about 1 cup of rich sauce (5–8 minutes). Toss shredded short rib with some sauce (reserve remaining sauce for plating). Keep warm.

Combine 1/4 cup apple cider vinegar, 1 tsp sugar and 1/4 tsp salt in a small bowl. Add the thinly sliced small red onion (1 cup), stir to coat, and let sit at least 15 minutes (or refrigerate up to 2 hours) to pickle lightly while other components cook.

Parboil (optional but recommended)

Place the diced potatoes (1 lb) in cold salted water, bring to a simmer and cook 5 minutes until just tender but not falling apart. Drain and let steam dry for a minute.

Crisp potatoes

Heat 2 tbs olive oil in a large skillet over medium-high heat until shimmering. Add potatoes in a single layer, season with 3/4 tsp salt, 1/2 tsp pepper, and 1 tbs chopped thyme. Cook, turning occasionally, until golden and crisp on most sides, about 10–12 minutes. Transfer to a warm plate and keep in a low oven (200°F / 95°C) while finishing other components.

Make reduction

In a small saucepan combine 1 tbs white wine, 1 tbs white wine vinegar, minced shallot (1 tbs) and the chopped tarragon (1 tbs). Simmer gently until liquid is reduced by about half, about 3–4 minutes. Strain and let cool slightly.

Emulsify

In a heatproof bowl set over (but not touching) simmering water, whisk 3 egg yolks with the warm reduced liquid until slightly thickened and pale (2–3 minutes). Slowly whisk in the 6 tbs melted butter a tablespoon at a time until sauce is thick and glossy. Season with 1/2 tsp salt and 1/4 tsp pepper. Keep warm (low heat) until service; if it becomes too thick, whisk in a teaspoon of warm water or lemon juice to loosen.

In a small bowl combine 1/4 cup finely chopped parsley, 1 tsp Calabrian chili paste, 2 finely chopped peppadew peppers, 1 tsp lemon zest, 1 tsp olive oil and 1/4 tsp salt. Mix thoroughly and taste-adjust salt or chili as desired. Set aside.

Cook eggs

Heat 2 tsp butter in a nonstick skillet over medium-low. Crack 4 large eggs and cook sunny-side up until whites are set but yolks remain runny, about 3–4 minutes. Season with a pinch of salt and sprinkle with fresh thyme leaves (1/2 tbs).

Assemble hash

On each plate, arrange a bed of crispy potatoes (divide potatoes between 4 servings). Top with shredded short rib (divide evenly) and spoon a little of the reduced braising sauce over the meat. Add a spoonful of chow chow onions to each plate.

Finish

Nestle a sunny-side egg on top of each portion. Spoon 1–2 tbs béarnaise over or to the side of each dish. Sprinkle Calabrian-peppadew gremolata (about 1 tsp per plate) over the egg and meat for brightness and heat. Garnish with extra thyme if desired and serve immediately.