Short Rib Eggs Benedict

Ingredients

• Chives - For garnish
• Hollandaise sauce - 1 cup
• Eggs - 4, poached
• English muffins - 4, split and toasted
• Beef broth - 2 cups
• Garlic - 2 cloves, minced
• Onion - 1, chopped
• Olive oil - 2 tablespoons
• Salt and pepper - To taste
• Boneless short ribs - 1 pound

Instructions

1. Season the short ribs with salt and pepper.
2. Heat the olive oil in a large pot over medium-high heat. Add the short ribs and sear on all sides until browned.
3. Add the onion and garlic to the pot and cook until softened.
4. Add the beef broth and bring to a simmer. Cover and cook for 2-3 hours, until the short ribs are tender.
5. Shred the short ribs with two forks and set aside.
6. To assemble the eggs benedict, place a toasted English muffin half on a plate. Top with shredded short ribs, a poached egg, and a generous spoonful of hollandaise sauce.
7. Garnish with chives and serve immediately.