Yesterday (Thursday 05/12/16) we made Braised Short Rib Hash and served it with a seasonal White Peach and Cherry Salad (with a hint of lime zest and honey)!

I always enjoy waking up early to show all of you “morning people” some really great cuisine. Here’s a little background on the dish that couldn’t condense for live TV:

“Hash” actually comes from the French word “hacher” which means “to chop”. So, a Hash is, at it’s core, a rustically chopped dish. This is why the parts are typically diced and sauteed together. Typically, it’s prepared with any type of meat, potato, and some sort of vegetables. Corned Beef Hash is probably the most recognized across the globe, but other varieties like chicken, green chile, pork belly, etc. (and obviously this one) are not only acceptable Hash, but equally as delicious!

Ingredients

Beef Short Ribs:

6 ea Bone-in Short Ribs approx. 5
1 TT Kosher Salt
1 TT Olive Oil
1 ea Onion diced
2 ribs Celery diced
2 ea Carrots diced
2 clov Garlic peeled
1.5 cup Tomato Paste
3 cup Red Wine I like Cabernet Sauvignon
1 bunch Fresh Thyme Tied with twine
2 ea Bay Laeves
2 cup Water

Hash:

1 ea Shallot diced
1 ea Sweet Potato diced
1 ea Idaho Potato diced
1 ea Bell Pepper seeded/diced
2 ea Roma Tomato diced
2 ea Egg large

Instructions

Beef Short Ribs

1. Season ribs generously with salt.
2. Coat a pot with olive oil and bring to high heat.
3. Add ribs and brown well. About 3 min. per side.
a. Don’t overcrowd the pan. Cook in batches if necessary.
4. Preheat oven to 375F.
1. While ribs are browning, pulse all vegetables in food processor.
2. When ribs are brown on all sides, remove them from pot.
3. Add pureed vegetables to pot.
4. Season with salt and cook until very dark, and sticking to bottom of pan.
5. Scrape the bottom of the pan and add tomato paste.
6. Brown additional 4-5 minutes to reduce by ½.
1. Return ribs to pot with vegetables and add 2 cups water (or until ribs are nearly covered by liquid.
2. Cover the pot and place in preheated oven for 3 hours.
a. Check periodically and add more water if needed.
b. Turn ribs over at the 1.5 hour mark.
c. Remove the cover for last 20 min. to reduce sauce and brown ribs.
d. Reserve/Serve with braising liquid.

Hash

1. Boil diced potatoes until fork tender. Drain.
2. Saute onion and bell pepper until soft.
3. Add potatoes and continue cooking until lightly browned.
4. Scramble 1 egg into mixture (fry other egg for top of plate)
5. Add tomato and ¼ cup braising liquid. Toss with cooked short ribs until warm.

Now here’s how I plate it up:

1. Spoon some braising liquid into the bottom of a shallow bowl or plate.
2. Add a generous helping of the hash to center of dish.
3. Top with 2 large (2-3 oz/ea) cuts of Short Rib.
4. Top that with a sunny-side up egg, and a twist of fresh cracked black pepper.
5. Serve with tortillas!