Rosemary-Crusted Short Rib Hash with Truffled Poached Eggs

Ingredients

• •2 lbs bone-in beef short ribs
• •3 tablespoons fresh rosemary, finely chopped
• •2 large sweet potatoes, peeled and cut into 1/2-inch cubes
• •4 cups curly kale, stems removed and roughly torn
• •6 farm-fresh large eggs (4 for poaching, 2 yolks for hollandaise)
• •1 cup dry red wine (Cabernet or Merlot)
• •2 cups low-sodium beef bone broth
• •2 cloves garlic, smashed
• •1/2 cup clarified butter, melted and warm
• •1 tablespoon lemon juice
• •1 teaspoon black truffle oil or minced black truffles
• •2 tablespoons extra virgin olive oil
• •1/4 cup micro-radish greens for garnish
• •Kosher salt and freshly cracked black pepper to taste

Instructions

1. 1Preheat oven to 225°F (107°C). Season short ribs generously with salt, pepper, and 1 tablespoon of chopped rosemary. Sear the ribs in a heavy Dutch oven over medium-high heat until browned on all sides.
2. 2Add garlic to the pot, deglaze with red wine, and add the beef broth. Cover tightly and braise in the oven for 12 hours until the meat is completely tender and falling off the bone.
3. 3Remove the ribs from the liquid, discard the bones and excess fat, and shred the meat into bite-sized pieces. Reserve 2 tablespoons of the braising liquid to moisten the meat.
4. 4In a large cast-iron skillet, heat olive oil over medium-high heat. Add sweet potato cubes and cook, stirring occasionally, for 10-12 minutes until tender and caramelized on the edges.
5. 5Fold the shredded short rib and remaining rosemary into the skillet. Press down with a spatula to create a crust and sear for 3-4 minutes. Stir in the kale and cook for 2 minutes until wilted and slightly crisp.
6. 6Prepare the truffled hollandaise: In a heat-proof bowl over a pot of simmering water, whisk 2 egg yolks and lemon juice until thickened. Slowly drizzle in warm clarified butter while whisking constantly until emulsified. Fold in the truffle oil and a pinch of salt. Keep warm.
7. 7Poach the remaining 4 eggs in simmering water with a splash of vinegar for approximately 3 minutes until whites are set but yolks remain runny.
8. 8To assemble, divide the short rib hash among four plates. Top each with a poached egg, a generous drizzle of truffled hollandaise, and a garnish of micro-radish and additional cracked pepper.