Chef's Tip
For the most tender short rib meat, cook until it's falling off the bone and easily shreds with a fork. This can be done a day ahead, allowing the flavors to develop overnight in the refrigerator. This also makes it easier to remove the solidified fat from the top of the braising liquid before reheating.
Instructions
- Preheat oven to 325°F. Season short ribs generously with 2 teaspoons salt and 1/2 teaspoon pepper.
- Heat oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides, about 2-3 minutes per side. Remove to a plate.
- Reduce heat to medium. Add diced onion, carrots, and celery to pot. Cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
- Stir in tomato paste and cook for 2 minutes, until darkened. Pour in wine, scraping up browned bits from bottom of pot.
- Add beef broth, bay leaves, and thyme. Return short ribs to pot. Bring to a simmer, cover, and transfer to oven.
- Braise until meat is very tender and falling off bone, about 2.5-3 hours.
- Remove short ribs from liquid. When cool enough to handle, shred meat, discarding bones and fat. Strain braising liquid, discarding solids. Return meat to liquid.
- For home fries: Parboil diced potatoes in salted water for 5 minutes. Drain well.
- Heat 2 tablespoons oil in a large cast iron skillet over medium-high heat. Add potatoes, season with remaining salt, pepper, paprika, and garlic powder. Cook until crispy, about 15 minutes, stirring occasionally.
- For onion strings: Soak sliced onions in buttermilk for 15 minutes. Drain and toss with flour seasoned with salt and pepper.
- Heat 1/2 inch oil in a small pan to 350°F. Fry onions in batches until golden and crisp, about 2-3 minutes. Drain on paper towels.
- Assemble skillets: Divide crispy potatoes among 4 individual skillets or plates. Top each with shredded short rib meat and some of the reduced braising liquid.
- In a separate non-stick pan, fry eggs sunny-side up or to desired doneness.
- Top each skillet with a fried egg, crispy onion strings, and chopped chives. Serve immediately.
Plating
For individual servings, use small cast iron skillets or shallow, wide bowls. Create a base layer of crispy home fries, then arrange a generous portion of the shredded short rib meat on top, keeping most of it in the center. Ladle a small amount of the reduced braising liquid over the meat. Carefully place a sunny-side-up fried egg on top of the short rib. Crown the dish with a nest of crispy onion strings and sprinkle with freshly chopped chives around the perimeter.
Storage & Reheating
The braised short rib meat can be prepared up to 3 days in advance and stored in its braising liquid in the refrigerator. Reheat gently on the stovetop before assembling the skillets. The home fries and onion strings are best prepared just before serving. Fully assembled skillets do not store well and should be eaten immediately.
About This Recipe
This hearty breakfast skillet transforms a traditionally slow-cooked dinner cut into a luxurious morning meal. The technique of braising the short ribs until they're fall-apart tender creates remarkably rich meat that pairs beautifully with the crispy potatoes beneath and the runny egg yolk above. The contrasting textures - from tender meat to crispy potatoes to delicate egg to crunchy onion strings - provide interest in every bite of this satisfying breakfast creation.