- 4 English cut bone-in short ribs (about 3 by 3 1/2 inches and 3 pounds)
- Kosher salt and freshly cracked black pepper
- 2 tablespoons vegetable oil
- 3 carrots, peeled and chopped
- 2 cloves garlic, smashed
- 2 yellow onions, roughly chopped
- 1 tablespoon tomato paste
- 2 cups dry red wine
- 3 sprigs fresh thyme
- 1 bay leaf
- 4 croissants, sliced in half horizontally
- Horseradish mustard
- 4 large eggs, cooked sunny side up
- 2 cups Homemade Sour Cream and Onion Chips, recipe follows
Preheat the oven to 300 degrees F.
Liberally sprinkle all sides of the short ribs with salt and pepper. Heat a large Dutch oven over medium-high heat and add the oil. Sear the short ribs on all sides until browned, 3 to 4 minutes per side. Once seared, set aside on a plate. Add the carrots, garlic and onions to the pot with the short rib drippings and season with some salt and pepper. Cook the vegetables until they turn golden brown, 10 to 12 minutes. Add in the tomato paste and cook for 1 minute more. Add the wine and deglaze the pot, scraping up any developed fond (all the delicious brown bits) from the bottom. Bring the wine to a simmer and season with some salt and pepper. Add the thyme, bay leaf and short ribs and any leftover juices from the plate the short ribs were resting on. Cover the pot and transfer to the oven until the meat is fork tender, 2 to 2 1/2 hours. Turn the short ribs one time during the cooking process after about 1 hour of cooking.
Once the short ribs are tender, remove them from the braising liquid and set aside to cool. Skim the fat off the top of the braising liquid. Then strain the liquid through a fine mesh sieve and bring to a simmer until it is reduced by half, about 8 minutes (to yield about 2/3 cup of reduced sauce). Remove the meat from the bone and cut in half horizontally to fit on the croissant.
For the sandwich build: Lightly toast the croissants and then schmear some horseradish mustard on the bottom half of the croissant. Place the slices of short rib on top of the mustard and drizzle with some of the reduced sauce. Top with a fried egg and then a nice pile of the chips. Repeat with the remaining ingredients.
Do not cut and do not exceed 3 of these a day -- one for B, one for L and one for D. You can even sneak a bite for the other "D."
Homemade Sour Cream and Onion Chips:
- 1/4 cup plus 1 teaspoon kosher salt
- 3 pounds russet potatoes, scrubbed, washed and thinly cut on a mandoline (about 1/10th of an inch)
- 8 cups peanut oil
- 3 tablespoons buttermilk powder
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- 1/2 teaspoon sugar
- 3 tablespoons minced fresh dill
Whisk together 8 cups water with 1/4 cup of the salt. Place the sliced potatoes into the water-and-salt solution and let soak for at least 20 minutes. After they have soaked, dry thoroughly on a paper towels or dish towels.
Heat the oil a large Dutch oven to 350 degrees F.
In handful-size batches, fry the potatoes until they just turn golden brown, 2 to 3 minutes. Toss immediately in a large bowl with some of the spice mixture. Then place them on a baking sheet and sprinkle them again with some of the spice mixture.
Hold them in semi-airtight container for a few days, if you can stand it that long.