Everyone loves the ever popular hash and eggs. Well, here is an Italian twist on that popular brunch or lunch dish that so many of us crave – CHIANTI SHORT RIBS HASH! I am an old “hash slinger” from way back, and I can’t begin to describe how good this is. You absolutely MUST try it!
This dish is amazingly flavorful on its own or with the obligatory egg on top. Either way – it’s a hit! The Chianti permeates the meat and gives it deep flavor. It is very simple to make and can be enjoyed for breakfast, brunch, lunch, or dinner.
One nice thing about this dish is that you can prepare the short ribs ahead and put it together quickly and easily when you are ready to eat. The short ribs meat and sauce can even be frozen. This simplifies the whole preparation process.
Your choice: You can choose to braise them in a pan on top of the stove, or you can use your slow cooker! (about 4 hours at High or 6 hours at Low in the Slow Cooker – watch your liquid – add more if it becomes too dry)
A word about the sauce: These short ribs make a densely flavored sauce which enables you to get two meals from it for the price and work of one! You use a small amount of the finished sauce in the hash which leaves plenty of sauce for another day – a perfect amount for a pound of your favorite pasta!
It is obvious that you would enjoy a good Chianti with this dish as it contains a good bit of it in the prep. I highly recommend a good Chianti Classico with this. Even a Riserva with its oaky essence would stand well with the ribs. However, the nice surprise is that a good full bodied beer is also a good pick to go along side of this delicious hash.
Round up your family and friends and have a go at this one! You will LOVE it!
CHIANTI SHORT RIBS HASH
Prep: 15 minutes
Cook: 3 hours 15 minutes
Ingredients for Ribs
2 Tbsp. Oil
2 lb. Short Ribs
Salt and Pepper
1/4 C. Chopped Pancetta
1 Onion – chopped
8 Baby Carrots – chopped
2 Stalks Celery – chopped
2 Cloves Fresh Garlic – chopped
2 Cups Chianti
3 Cups Water
2 Tbsp. Tomato Paste (dissolved in the wine or water)
1 Slice Orange Peel (cut off the pith or white portion)
1 Bay Leaf
1 Tbsp. Fresh Thyme Leaves
2 Tbsp. Fresh Rosemary Leaves
3 Fresh Sage Leaves
1/4 Tsp. Allspice
1/2 Tsp. Sugar
Instructions for Ribs
Salt and pepper your short ribs and brown them in the oil. Remove the browned ribs to a plate and proceed in the same pan.
Cook the chopped pancetta in the pan for about 3 minutes.
Then add the onion, carrots, celery, and garlic to the pan and cook about 5 minutes more at medium high.
At this point if you decide to use your slow cooker, you can pour the ingredients in the cooker and finish the cooking there.
Add the wine, water, tomato paste dissolved in the wine or water, orange peel, bay leaf, herbs, allspice, and sugar.
Bring to a boil and reduce heat to a good simmer and slowly cook the ribs, uncovered for about 3 hours or until the meat is very tender and almost falling off the bones. Remove and discard the bay leaf and orange peel.
Remove the ribs to a platter and remove the meat using 2 forks to shred it like you would do for pork barbeque. You can also use a knife and fork and cut it in little pieces. Discard the bones. Skim extra fat off the top of the remaining sauce.
Using an immersion blender, regular blender, or food processor – your choice – blend the sauce liquid. You will see that it almost immediately thickens and changes to a “bronzey” orange color as you see in the photo. Add Salt and Pepper to taste, and reserve your sauce and your meat separately until ready to make your hash. You can make the ribs and sauce ahead or freeze them if you like.
Ingredients for the hash
2 Tbsp. Olive Oil
1 Large peeled Potato cooked to firm but fork tender and diced
1 Medium Sweet Potato peeled and cooked to firm but fork tender and diced
1/2 Large Onion – chopped
1/2 Green Pepper chopped
1/2 Red Pepper chopped
Salt and Pepper to taste
1/3 Cup Reserved Sauce from the Short Ribs
All of the shredded or chopped Short Ribs meat
A fried egg for each dish and grated cheese to serve
Instructions for the hash
In a non-stick pan cook the onion and peppers in the oil until tender – about 8 minutes.
Add the chopped potatoes and sweet potatoes.
Salt and pepper to taste and toss a minute in the pan.
Then add the meat and the sauce and toss gently until combined and heated through. You can add more sauce if you like, but you don’t want to make this “saucy”. The sauce basically just adds flavor to the hash.
Top each portion with a fried egg and serve with grated cheese.
This dish is obviously great served with a lovely Chianti Classico or Riserva – but try it with a good beer as well!
Enjoy your remaining sauce from the CHIANTI SHORT RIBS HASH with pasta on another day! You’ll thank me later!
PARLA COME MANGI!
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Food Photos By Tommy Hanks Photography