SHORT RIBS EGGS BENNY
Steps:
- Sprinkle the short ribs with salt and pepper. Melt the butter in a large, wide pot over medium-high heat. Working in two batches, cook the short ribs until browned on all sides, about 6 minutes per batch. Transfer to a rimmed baking sheet.
- Add the celery, carrots and onions to the pot and saute until beginning to soften and brown, about 5 minutes. Add the red wine, beef stock, sherry, garlic, bay leaves and thyme sprigs. Bring to a boil, scraping up any browned bits on the bottom of the pot. Add salt and pepper to taste. Return the browned short ribs to the pot in a single layer, propping them up on their sides. Cover the pot, reduce the heat to medium low and simmer for 1 hour.
- Turn the short ribs with tongs and continue simmering, covered, until the short ribs are tender and the sauce is very thick, up to 12 hours, turning occasionally and rearranging the ribs in the pot to prevent sticking. When the meat is beginning to fall off the bone, turn off the heat, uncover the pot and let cool for 30 minutes.
- Transfer the short ribs to a work surface and separate the meat from the bones; discard the bones. Cut the meat into 3/4- to 1-inch pieces, trimming any fat. Discard the bay leaves and thyme sprigs from the pot and skim the fat from the sauce. Return the meat to the pot and keep warm.
- To assemble: Place the toasted English muffin halves on plates. Top each muffin half with 6 ounces of short ribs and a poached egg, then cover with hollandaise and garnish with sauteed arugula.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
.jpg)
Easin Rade
[email protected]Meh.
Mamun Khan
[email protected]This was my first time making short ribs and they turned out amazing! The recipe was easy to follow and the short ribs were fall-off-the-bone tender.
Rehman Gull
[email protected]I love this recipe! It's so easy to make and it always turns out great. I usually serve it with some roasted potatoes and a side of fruit.
Mani Saab
[email protected]This recipe is definitely a keeper! The short ribs were so tender and flavorful, and the eggs were cooked perfectly. I served it with some fresh fruit and it was a perfect breakfast.
ebrahim hamouda
[email protected]I followed the recipe exactly and the short ribs were tough and dry. I'm not sure what went wrong.
Michael Sherwood
[email protected]This recipe was a bit too complicated for me. I think I'll stick to my usual eggs and bacon.
Eunice Komfa
[email protected]I wasn't a huge fan of the short ribs, but the eggs were great. I'll probably make this again, but I'll use a different recipe for the short ribs.
Anees bacha
[email protected]Not bad!
Sandra Price
[email protected]This dish was absolutely delicious! The short ribs were melt-in-your-mouth tender and the eggs were cooked just the way I like them. I would highly recommend this recipe to anyone who loves a hearty and flavorful breakfast.
Malik Nazakat
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The short ribs were so flavorful and the eggs were perfectly runny. I served it with some roasted potatoes and it was a hit with my guests.
kays kevin
[email protected]OMG! This recipe is a game-changer. The short ribs were fall-off-the-bone tender and the eggs were cooked to perfection. My family devoured this dish in minutes. I'll definitely be making it again and again!