Short Ribs Benny Recipe

Prep and Brown

Preheat oven to 325°F (160°C). Pat short ribs dry and season with 1 tsp kosher salt and 1 tsp black pepper. Dredge lightly in 2 tbs flour, shaking off excess. Heat 2 tbs vegetable oil in a heavy Dutch oven over medium-high heat. Brown short ribs in batches (2–3 minutes per side) until well caramelized. Remove and set aside.

Build Braise

Reduce heat to medium and add diced onion, carrot, and celery to the pot. Cook 6–8 minutes until softened and beginning to brown. Add smashed garlic and 2 tbs tomato paste; cook 1–2 minutes until tomato paste darkens. Deglaze with 1 cup red wine, scraping browned bits, and simmer 2–3 minutes to reduce slightly.

Braise

Return short ribs to pot. Add 3 cups beef stock, 3 sprigs thyme, 1 bay leaf, and 1 tbs brown sugar. Bring to a gentle simmer, cover, then transfer to the oven. Braise for 2.25 to 3 hours until meat is very tender and falling apart. Alternatively, simmer gently on stovetop over low heat for same time.

Finish

Remove pot from oven. Lift out short ribs and cool slightly. Strain braising liquid into a saucepan, skim fat, and reduce over medium heat if needed to concentrate flavors (5–10 minutes). Shred meat with forks, discarding excess fat and any bone. Mix some reduced braising jus into shredded meat to keep it moist (about 2–4 tbs). Keep warm until assembly.

Split the 4 English muffins and butter cut sides lightly. Toast in a skillet over medium heat or under broiler until golden and crisp, about 2–3 minutes per side. Place toasted muffins on serving plates and top each bottom half with about 0.5 cup shredded short rib meat (reserve tops). Scatter a small handful of microgreens or baby arugula over the meat if using.

Bring a wide shallow pan of water to a gentle simmer, add 1 tsp white vinegar and 0.5 tsp coarse salt. Crack eggs individually into small ramekins. Create a gentle whirlpool and slip each egg into the water (or lower eggs in carefully). Poach 3–4 minutes for runny yolk (longer for firmer). Remove with a slotted spoon, drain on paper towel, and keep warm.

Method: Double Boiler

Prepare a double boiler: simmer a shallow pan of water and place a heatproof bowl on top (bowl bottom should not touch the water). Whisk 4 egg yolks vigorously with 1 tbsp lemon juice and 0.5 tsp Dijon (if using) until slightly thickened. Place bowl over simmering water and continue whisking while slowly streaming in the 6 tbs warm melted butter, a little at a time, until sauce emulsifies and thickens to a creamy consistency. Remove from heat, season with 0.25 tsp salt and a pinch (0.125 tsp) cayenne or a few drops of hot sauce. Keep warm; if it gets too thick, whisk in 1 tsp warm water or lemon juice to loosen.

Place a poached egg on top of the short rib and microgreens on each muffin bottom. Spoon 2–3 tbs warm hollandaise over each egg. Finish with a sprinkle of sliced chives, chopped parsley, and a crack of black pepper. Top with the other half of the muffin or serve open-faced.

Serve immediately, with any remaining braising jus on the side for extra richness.