Teresa's Recipes
Short Rib Eggs Benedict with Homemade Hollandaise Sauce
Indulge in a luxurious twist on the classic brunch favorite with this Short Rib Eggs Benedict. Featuring fall-off-the-bone tender short ribs, perfectly poached eggs, and a rich, velvety homemade hollandaise sauce, this dish transforms any ordinary brunch into an extraordinary feast. The combination of flavors and textures is sure to delight your palate, making it a must-try for any special occasion. Perfect for a weekend gathering or a celebratory brunch, this dish pays homage to the traditional Eggs Benedict while adding a hearty twist that is simply irresistible.
Ingredients
- 2 tablespoons, finely chopped Chives
- 4 large, for poaching Eggs
- 2, split and toasted English muffins
- 4 cups Beef broth
- 2 cloves, minced Garlic
- 1 medium, diced Onion
- 2 tablespoons Olive oil
- to taste Salt
- to taste Black pepper
- 2 pounds Boneless short ribs
- 3, for hollandaise sauce Egg yolks
- 1/2 cup, melted Unsalted butter
- 2 tablespoons Lemon juice
- 1/4 teaspoon Cayenne pepper
- 1 tablespoon Vinegar
- enough to poach the eggs Water
Dietary Notes
- Servings: 4
- Dish Type: Brunch
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Calories: 600
- Fat: 45g
- Carbs: 30g
- Protein: 30g
- Sodium: 800mg
- Sugar: 2g
Instructions
- Season the boneless short ribs generously with salt and pepper.
- In a large pot, heat the olive oil over medium-high heat. Once hot, add the short ribs and sear on all sides until deeply browned, about 4-5 minutes per side.
- Add the diced onion and minced garlic to the pot, cooking until softened, about 3-4 minutes.
- Pour in the beef broth, bringing the mixture to a gentle simmer. Cover the pot and reduce the heat to low, cooking for 2-3 hours until the short ribs are fork-tender.
- Once cooked, remove the short ribs from the pot and shred the meat using two forks. Set aside, keeping warm.
- For the hollandaise sauce: in a heatproof bowl, whisk together the egg yolks, lemon juice, cayenne pepper, and a pinch of salt until well combined.
- Set the bowl over a pot of gently simmering water, ensuring the bottom does not touch the water. Gradually pour in the melted butter while whisking constantly until the sauce thickens and becomes creamy. Remove from heat and set aside.
- To poach the eggs, fill a pot with enough water to cover the eggs, adding the vinegar and a teaspoon of salt. Bring the water to a gentle simmer.
- Crack each egg into a small bowl and carefully slide it into the simmering water. Cook for 3-4 minutes for medium doneness, or until the whites are set but the yolks remain runny.
- Using a slotted spoon, remove the poached eggs from the water and drain on a paper towel.
- To assemble, place a toasted half of an English muffin on a plate. Top with a generous portion of shredded short ribs, followed by a perfectly poached egg, and a spoonful of hollandaise sauce.
- Garnish with chopped chives and serve immediately for a delightful brunch experience.