Domesticated Sundays

Short Rib Hash

Short Rib Hash

  1. First thought that comes to mind: Everything tastes better with an egg on top of it. It’s also safe to assume that anything with an egg on top of it can be categorized as breakfast… well at least I think so.
  2. Great for: Family brunch
  3. Inspiration: The leftover short ribs from last night. Find recipe here or below.
  4. Tips & Tricks: Use frozen hashbowns or home fries for a quick semi homemade meal
  5. Pairs well with: Coffee

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Ingredients:

The Braised Short Rib

2 to 3 pounds of short rib. (Costco sells short ribs in a package of 6 strips. I used 3 strips)

1 tablespoon of all-purpose flour

1 ½ tablespoon of olive oil

1 ½ onions thinly sliced

3 tablespoons of tomato paste

2 cloves of garlic

½ cup of brandy (you can also add in red wine, I personally like the taste of brandy better)

2 cups of beef stock (you can also use chicken stock)

A couple stems of parsley and or oregano

2 bay leaves

3 tablespoons of ketchup

3 tablespoons of soy sauce

Salt and Pepper

 

The Hash

2 large potatoes. I used russet potatoes

Salt, pepper and olive oil to taste

 

The Soft Boiled Egg

2 eggs

 

Directions:

The Braised Short Rib

  1. Sprinkle the short ribs with the all purpose flour and salt and pepper.
  2. Heat up a large heavy pot to medium high heat and add the olive oil.
  3. Once the oil is hot, add in the short rib and brown all sides. Should take 2-3 minutes per side.
  4. Once all sides are browned, remove the short ribs to another plate and set aside.
  5. Remove some of the oil so that you have just enough oil to cover the bottom of your pot. Add in the sliced onion. You may need to turn the heat down to medium if the onions start to burn. Once the onion start to turn light brown, add in the garlic and tomato paste.
  6. After about 2 minutes, add in the brandy and let it cook on medium high to high for 2 minutes until the alcohol is evaporated.
  7. Add back the short ribs and add in the stock, herbs, bay leaves, ketchup and soy sauce. Let the mixture bring to a boil and then turn down to low, cover, and simmer. Let the mixture cook on low for 1 hour and 30 minutes. The liquid mixture should cover the meat and if it doesn’t, add more stock or water.
  8. An hour and half later, the meat should be tender enough so that you can easily separate the strips but not too tender where it is falling apart. If the meat is not tender, allow the meat to braise for another 30 minutes.
  9. Remove the short ribs and skim the fat off the liquid. Turn the heat to high and let the sauce reduce for 15 to 20 minutes. Make sure the lid is off when you reduce.
  10. Salt and Pepper to taste. Return meat back into the sauce and serve unless you want to use it for another dish!

The Hash

  1. Preheat oven to 450 degrees.
  2. Peel and dice potatoes. Place them on a baking sheet and drizzle with olive oil, sprinkle salt and pepper and toss.
  3. Bake for 20 minutes until potatoes are tender

The Soft Boiled Egg

  1. Find recipe here! Just skip the last step of marinating the egg.

Assemble the potato hash on a plate. Place the short rib on top and place the soft-boiled egg on top! Done!

This entry was published on May 10, 2015 at 5:03 am and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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