Short Rib Benny Recipe

Season and sear

Pat short ribs dry. In a small bowl combine kosher salt, black pepper, smoked paprika, and garlic powder. Rub spice mix evenly over short ribs. Heat 1 tablespoon olive oil in a heavy oven-safe skillet or Dutch oven over medium-high heat until shimmering. Sear short ribs 2-3 minutes per side until deeply browned. Remove and set aside.

Braise

Reduce heat to medium. Add beef broth and soy sauce to deglaze the pan, scraping up browned bits. Return short ribs to the pan, cover, and simmer gently on the stovetop or place in a 325°F (160°C) oven. Braise until fork-tender, about 1.5–2 hours depending on thickness. When done, remove ribs and let rest 10 minutes. Reserve 1/4 cup braising liquid; shred or slice ribs into pieces about 2 oz each for plating.

While ribs braise, prepare potatoes. Parboil diced potatoes in salted water for 6–7 minutes until just tender but not falling apart. Drain thoroughly and let steam dry for 2 minutes.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add diced onion and bell pepper and sauté 2–3 minutes until beginning to soften. Add parboiled potatoes in a single layer. Season with smoked paprika, dried thyme, salt and black pepper. Let potatoes cook undisturbed 3–4 minutes to form a brown crust, then stir and continue to cook 6–8 minutes, turning occasionally, until golden and crisp. Stir in minced garlic for the last minute. Remove from heat, toss with chopped parsley if using, and keep warm.

Toast and butter muffins: Split English muffins and toast until golden. Butter lightly and keep warm.

Poach eggs

Bring 8 cups water and 2 teaspoons white vinegar to a gentle simmer in a wide shallow saucepan. Stir to create a gentle whirlpool. Crack one egg into a small cup and gently slip egg into the swirling water. Poach 3 minutes for runny yolk or 3.5–4 minutes for slightly firmer. Use a slotted spoon to lift egg and rest briefly on paper towel. Repeat with remaining eggs. Keep poached eggs warm in a shallow bowl lined with a towel or in warm water (turned off) until plating.

Prepare double boiler

Set a heatproof bowl over a pot of barely simmering water (bowl bottom should not touch the water). Add egg yolks and lemon juice to the bowl and whisk constantly until mixture thickens slightly and becomes pale, about 2–3 minutes.

Remove bowl from heat. Whisk in cold butter cubes one at a time, allowing each cube to emulsify before adding the next. If sauce becomes too thick, whisk in the warm water teaspoon by teaspoon to reach a pourable hollandaise consistency. Stir in prepared horseradish, chopped chives, salt, and white pepper. Taste and adjust seasoning. Keep warm (covered) until serving; do not overheat or it will separate.

Divide toasted English muffins between two plates (each plate gets one split muffin). Place a generous portion (about 2–3 oz) of shredded short rib on each muffin half.

Top each short-rib–topped muffin half with one poached egg.

Ladle 2–3 tablespoons of horseradish chive hollandaise over each egg, allowing some to run down onto the short rib and muffin.

Arrange a portion (about 1/2 cup) of breakfast potatoes on each plate alongside the bennies.

Finish with a sprinkle of chopped chives or microgreens and a pinch of flaky sea salt. Serve immediately.