Season the short ribs generously with salt and pepper
Season On both sides
In a heavy deep pot sear the ribs on both sides
Once seared with good color ,pull them off the heat.
Pull out of the pot and set aside
Keep your pot on medium heat and begin to chop your vegetables, onion…..
….Saute all of the vegetables with aromatics on high heat to get color…
…return the short ribs to the pot…
…Deglaze with red wine…
….add chicken stock and lower the heat ,cover to let braise until tender.
Once the ribs are fall off the bone tender, remove from the pot….
Pull apart with two forks or by hand if youd like.
Strain the braising liquid and discard the vegetables.
…Reduce until coat the spoon thick.
cut the onions into wedges…
…and the tomatoes…
..and the potatoes..
chop the red jalapenos
squirt a good amount of oil into a hot pan.
Sear all of your wedges starting with the onions first so they have time to caramelize ..
Add the potato wedges..
lastly add the green tomatoes and peppers…
Season with salt and pepper to taste.
Return the pulled short ribs to the thickened braising sauce..
Fry an egg…
Now its time to plate!
Plate your vegetable hash around your egg forming a crown.
Finish with short rib and ENJOY
- 3lbs short rib meat
- 2 onions
- 2-3 stalks celery
- 1 carrots
- 2-3 garlic cloves
- 1 cup red wine
- 1 qt chicken stock or water
- 1 bunch of thyme (optional)
- salt and pepper
- 2 Yukon gold potatoes
- 1 white onion
- 1 green tomatoes
- 2-3 tbsp scallions
- 1 tbsp chopped red jalapeno
- salt and pepper to taste