Short Rib Brunch Hash


Short Rib Brunch Hash


If you are looking for a brunch dish to impress a crowd, look no further. This dish takes a bit of time and effort, but the finished product is so worth it. Plus, the shredded short ribs are wonderful for all kinds of leftovers! I originally made the short ribs for sandwiches, then got the inspo the following day (with leftovers) to make this hash. Make this for your next brunch party!


For the short ribs:

-              2 lbs. beef short ribs

-              ½ onion, chopped

-              3 cloves garlic, smashed

-              few springs thyme

-              bay leaf

-              splash red wine

-              1 tbsp. tomato paste

-              32 oz. beef broth

-              S&P, to taste (I use M-Salt)

-              Avocado oil


1.       Set your short ribs on the counter and season liberally with salt and pepper on all sides. Let sit at room temperature for at least 30 minutes.

2.       In a Dutch Oven pot, heat 1-2 tbsp. of avocado oil over medium-high heat. Add the short ribs to the pot and sear on all sides, about 3-4 minutes total. Remove the ribs to a plate.

3.       Reduce the heat to medium and add your onion, garlic and tomato paste, stirring so the garlic doesn’t burn and the onion is translucent, about 3-4 minutes. Add your salt/pepper. Add a big splash (about ¼ cup) of red wine and scrape up the bits on the bottom. Whisk the mixture for a few minutes until the wine is reduced. Add half of your beef broth and add the ribs back into the pot. Bring mixture to a boil, then reduce heat to low.

4.       Add the thyme and bay leaves and simmer for 3-4 hours, covered. Add extra beef broth as needed to keep the ribs submerged during cooking time.

5.       The short ribs are done once they can easily be shredded with a fork. Remove ribs from the pot, shred, discard the bay leaf/garlic.


For the hash:

-          2 sweet potatoes, chopped into ½-1 inch pieces

-          2 tbsp. red onion, chopped

-          2 eggs, fried

-          S&P, to taste

-          Avocado oil

-          Cayenne, chili powder, garlic powder- to taste

-          Pinch of brown sugar

-          Toppings: hot sauce, avocado, chopped cilantro


1.       Heat 1 tbsp. of avocado oil over medium heat in a pan. Add the onion and sweet potato plus all of the spices.

2.       Cook for 15-20 minutes, stirring often, until the sweet potatoes are cooked through.

3.       Assemble your hash bowl: Spicy sweet potato mixture topped with the shredded short rib, with 2 fried eggs on top! Add toppings of choice. ENJOY!