Short Ribs Eggs Benny Recipes

SIMPLE BEEF SHORT RIBS

Steps:

• Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour.
• Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.

BBQ BEEF SHORT RIBS

Steps:

• Preheat the oven to 100ºC/212ºF/gas ¼.
• Place the ribs in a snug-fitting roasting tray, season with sea salt and black pepper, drizzle with oil, then rub all over. Cover tightly with a double layer of tin foil, then cook for 7 to 8 hours, or until tender.
• When the time's up, transfer the ribs to a baking tray. Skim away the fat from the roasting tray and reserve in an airtight jar (use it for delicious roast potatoes another day).
• Place the roasting tray over a high heat on the hob and bring the juices to the boil. Simmer for around 2 minutes, then add the remaining sauce ingredients. Bring back to the boil, then reduce the heat to low and simmer for a further 10 minutes, or until the sauce has thickened and coats the back of a spoon.
• Brush most of the sauce onto the ribs so they're nicely coated all over, then return the ribs to the oven for 20 to 40 minutes, or until sticky and caramelised to your liking.
• Meanwhile, place a small frying pan over a medium heat. Add the caraway seeds and toast for around 1 minute, or until smelling fantastic. Tip into a large bowl.
• Finely chop the dill and pickled onions, then add to the bowl with the mayo, yoghurt, mustard, white wine vinegar and a splash of the pickled onion vinegar. Whisk well to combine.
• Remove the beetroot leaves and set aside. Scrub and trim the beetroot and carrots, then pass all the vegetables and the beetroot leaves through the fine slicing attachment in a food processor. Add to the dressing, toss and scrunch everything together, then season to taste.
• Transfer the ribs to a chopping board, then carve up and serve with the winter slaw, remaining BBQ sauce and creamy mashed potato, if you like.

CLASSIC EGGS BENEDICT

Steps:

• Prepare Hollandaise sauce according to directions below. Set aside while poaching eggs.
• Stovetop Poaching Method: Fill saucepan with about 3 inches (8 cm) of water. Add a splash of vinegar. Heat until water simmers gently. Break cold egg into small dish or saucer. Holding dish just above simmering water, gently slip egg into water. Repeat for remaining eggs. Cook in barely simmering water until whites are set and yolks are cooked as desired, 3 to 5 minutes. Remove eggs with slotted spoon and drain well on paper towel.
• Microwave Poaching Method: Pour ⅓ cup (75 mL) water into small deep bowl. Bring to boil on High (100% power). Break eggs, one at a time, and slip into water. Pierce yolk membranes with fork. Cover with plastic wrap, leaving small steam vent. Cook until whites are set and yolk are cooked as desired, 40 to 60 seconds. Let stand, covered, for 1 minute. Remove eggs from bowl and drain well on paper towel.
• Top each English muffin half with slice of back bacon, a poached egg and 2 tbsp (30 mL) Hollandaise sauce.
• Hollandaise Sauce
• Stovetop Method: In top of double boiler, whisk together butter, egg yolks, lemon juice and cayenne pepper. Cook over simmering water, stirring constantly until thickened, 10 to 12 minutes.
• Microwave Method: In 4-cup (1 L) glass measure, whisk together butter, egg yolks, lemon juice and cayenne pepper. Gradually add melted butter into yolk mixture, whisking constantly. Microwave on Medium (50% power) until sauce thickens, 30 seconds to 1 minute. Whisk halfway through and at end of cooking to produce a smooth sauce. Serve warm.

EGGS BENNY

Steps:

• Sauce (while sauce is cooking, prepare/heat the other ingredients):.
• In a sauce pot, over medium heat, melt the butter and stir in all the flour, blending well.
• Mix the milk and cream, slowly add to the sauce pot, whisking to totally blend (time to poach those eggs!).
• Add the lemon juice and cayenne pepper.
• Add the grated cheese, blending well. (more cheese can be added for a 'cheesier' flavor if desired. Keep in mind that the cheese will further thicken the sauce.).
• Do not allow the mixture to boil or even come close. Lower the temperature as necessary.
• Cook to thicken sauce to desired consistency. Sauce will further thicken as it sits.
• Heat the ham slices (fry lightly, steam or nuke).
• Add the chopped shallot to the spinach & mix well, heating through.
• Place 1/2 English muffin on each plate, topping it 1st with a ham slice, then 1/4 c spinach mixture, topping that with a poached egg and finally with sauce, then sprinkle with fresh ground pepper.
• Serve hot!
• Keeping a well warmed oven will give you a place to keep things hot 'til you are ready to serve.

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.

BRAISED BEEF SHORT RIB SOUP WITH NOODLES

Steps:

• Gather the ingredients.
• Preheat oven to 300 F. Chop onion, and slice celery into roughly same size pieces as onion.
• Cut carrots lengthwise, then slice them into half-moons - again, about same size as onion and celery.
• Generously season beef short ribs with Kosher salt.
• In a large Dutch oven or heavy, oven-proof soup pot, brown beef on all sides over high heat in a small amount of oil. Remove beef from pot and set aside.
• Add carrot, celery, onion, and garlic and sauté in resulting beef juices until slightly browned.
• Add wine and use a wooden spoon or heat-proof spatula to loosen all the brown bits (called fond ) from bottom of pan.
• Add tomatoes, bay leaves, and browned beef. Add stock. If there's not enough liquid to cover meat, add water until ribs are just submerged.
• Bring to a boil, then cover with a tightly fitting lid and transfer to oven.
• Let beef braise untouched for 4 hours. Remove pot from oven and carefully remove beef ribs from braising liquid.
• Pull meat off bones (it should pretty much just fall right off) and chop it against grain into small pieces. Set aside.
• Add noodles to braising liquid and simmer over medium heat for about 8 minutes or until noodles are tender. Turn off heat.
• Add beef and stir until meat is heated through. Season to taste with kosher salt and black pepper. Serve hot.