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Short Rib Hash made with tender, melt-in-your-mouth wine-braised short ribs, roasted sweet potatoes, and perfectly baked eggs! It’s the ultimate brunch meal and easy to make as the short ribs are cooked to perfection and in a third of the time in the Instant Pot!

Image of beef short rib hash with sweet potatoes in a large cast iron skillet with baked eggs, topped with chimichurri, green onions, and avocado. ramekin with chimichurri in the top left corner, chopped green onions in the bottom right corner, a small bowl, and half of avocado in the bottom left corner.

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This Short Rib Hash comes together seamlessly! It is a hearty, flavorful meal that is even more enjoyable when shared with family and friends!

What You Need To Make This Short Rib Hash

  • 3-5 lbs Bone-in (or boneless) Short-rib
  • 1 1/2 cups dry red wine
  • 2 cups Beef Stock
  • Mirepoix: carrots, onion, celery 
  • Aromatics and Herbs: Garlic, parsley, thyme, rosemary, and bay leaf
  • Salt & Pepper
  • Seasoning: Paprika, Chili Pepper
  • Potatoes: Japanese Sweet Potato, Yukon Gold Potato, Sweet Potatoes
  • Butter
  • Peppers: Jalapeno, Red Pepper 
  • 4-5 Large Eggs

Making the short ribs in the Instant Pot saves a significant amount of time and still gives you succulent, fall-off-the-bone short ribs packed with delicious flavor! If you do not have an Instant Pot, or would rather make them in the Dutch Oven (or cast iron), try my Red Wine-Braised Short Ribs Recipe!

How To Make Short Ribs In The Instant Pot? 

  1. Season the short rib generously with salt and pepper on all sides. 
  2. Brown all sides of the short ribs
    1. Browning in the Instant Pot: Turn the Instant Pot on saute mode. Place the short ribs flat and sear for 5-7 minutes on each side. Make sure to sear the short ribs in batches to avoid overcrowding the pot.
    2. Browning on the stove: Heat butter in a large Dutch oven or cast iron, over medium-high heat. Working in batches of 3-4 pieces, sear short ribs on all sides until deeply and evenly browned, 2-3 minutes per side, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with the remaining ribs.
  3. Pour/Scoop out 1-2 tablespoons of any excess oil. Leave about 1tbsp oil in the pot. Add the mirepoix to the Instant Pot or cast iron and saute for 5-10 minutes until the vegetables are softened and slightly browned.
  4. If you made the short ribs and mirepoix in a separate cast iron/dutch oven, transfer it all to the Instant Pot. 
  5. Pour the red wine and beef broth over the short ribs. Mix in the seasonings and herbs. 
  6. Close the lid and set the pin to Seal. Cook on High pressure for 45 minutes. Use Natural Release for 15 minutes, then Quick Release if there is any pressure left.
  7. Remove the short ribs with tongs. You shred or leave the ribs whole.
overhead image of short ribs carrots and onions and herbs in an Instant Pot
overhead image of short ribs carrots and onions cooked in an Instant Pot

How to thicken the sauce?

  1. Use a strainer to drain the liquid. Discard the onions, carrots, and aromatics. 
  2. Take ¼ cup of the liquid and mix it in a small bowl with cornstarch until it thickens. 
  3. In a small saucepan over medium-low heat, add the short rib liquid and slowly mix in the cornstarch mixture. Bring the mixture to a boil for 1 minute. 
  4. Remove from the heat and enjoy!

What to Eat with your Short Rib Hash?

I like to add Chimichurri, green onions, and avocado to compliment my short rib hash. You can also serve this with warm crusty sourdough to sop up the short rib sauce. 

Making Chimichurri is super easy! Simply blend the ingredients until slightly pureed, while leaving a bit of texture, and serve with your favorite meats and dishes. I love adding chimichurri to steak, like on this tender grilled tri-tip steak recipe!

close up of chimichurri in a ramekin with short rib has in cast iron in the background

Tips To Make This Short Rib Hash Perfectly Every Time

  • Start with the short ribs first. Season and brown the short ribs and mirepoix. Get the shorts going in the Instant Pot or Dutch Oven. 
  • Slice the potatoes for the hash, along with the garlic and peppers. 
  • Saute the potatoes until golden brown on the outside and slightly soft. Add peppers and saute for a few minutes. 
  • Crack the eggs and pour them into openings in the potato mixture. (You can crack them in a ramekin first to avoid any shells getting into the dish)
  • Transfer the skillet into a preheated oven. Bake until the eggs are done. (If you made the short ribs in the Instant Pot, they should be finished around the same time as the potatoes and eggs!) 
  • Put everything together and you’re all done!
Image of beef short rib hash with sweet potatoes in a large cast iron skillet with baked eggs, topped with chimichurri, green onions, and avocado. ramekin with chimichurri in the top left corner, chopped green onions in the bottom right corner, a small bowl, and half of avocado in the bottom left corner.

I Hope You Enjoy This Short Rib Hash!


If you try the recipe, don’t forget to rate it and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram! I love hearing from you!

Want more tasty brunch recipes? Try these!

Cajun Shrimp and Creamy Polenta

Maple Bourbon Glazed Chicken and Waffles

Loaded Carne Asada Polenta Fries

Plant-Based JUST Egg Fritatta

Short Rib Hash and Eggs

Short Rib Hash made with tender, melt-in-your-mouth wine-braised short ribs, roasted sweet potatoes, and perfectly baked eggs! It’s the ultimate brunch meal and easy to make as the short ribs are cooked to perfection and in a third of the time in the Instant Pot!
4.95 from 19 votes
Print Pin Rate
Course: Breakfast, Brunch
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Calories: 1035kcal
Author: Capri Lilly

Equipment

  • Instant Pot
  • Cast Iron or Oven Safe Skillet

Ingredients

Instant Pot Short Ribs

  • 2 tbsp Butter, Avocado Oil, or Coconut Oil
  • 3 lbs Bone-in or boneless short ribs (at least 1 1/2 inch thick)
  • 1 Large Head Garlic, cut crosswise
  • 1 Small White Onion
  • 2 Large Carrots
  • 2 Celery Stalks
  • 1 tsp Paprika
  • 1 1/2 cup Dry Red Wine (I like to use Cabernet Savignoun)
  • 2 cups Beef Broth
  • 3 Sprigs Rosemary
  • 3 Sprigs Thyme
  • 1/2 cup Parsley
  • Sea Salt
  • Freshly Ground Pepper

Sweet Potato Hash

  • 3-4 Large Potatoes (can use any potatoes. I use Yukon Gold Potatoes, Sweet Potatoes, and Japanese Sweet Potatoes)
  • 2 tbsp Butter
  • 1/2 White Onion, chopped
  • 3 Garlic Cloves, minced
  • 1 tsp Paprika
  • 1 tsp Chili Powder
  • 5-6 Large Eggs
  • 1 Red pepper, chopped
  • 2 Jalapenos, chopped (optional)
  • Sea Salt and Pepper, to taste

Chimichurri Ingredients

  • 1 Small Shallot
  • 1 Red Jalapeno (or Green Jalapeno)
  • 5 Garlic Cloves
  • 2 tbsp Red Wine Vinegar
  • 1/2 cup Extra Virgin Olive Oil
  • 1/2 cup Cilantro, chopped
  • 1/2 cup Parsley, chopped
  • 1 tbsp Dried Oregano
  • 1/2 tsp Sea Salt
  • 1/4 tsp Ground Pepper

Instructions

  • Season the short rib generously with salt and pepper on all sides.
  • Brown all sides of the short ribs
    Browning in the Instant Pot: Turn the Instant Pot on saute mode. Place the short ribs flat and sear for 5-7 minutes on each side. Make sure to sear the short ribs in batches to avoid overcrowding the pot.
    Browning on the stove: Heat butter in a large Dutch oven or cast iron, over medium-high heat. Working in batches of 3-4 pieces, sear short ribs on all sides until deeply and evenly browned, 2-3 minutes per side, 6 to 8 minutes per batch.
    Transfer browned short ribs to a large plate and continue with the remaining ribs.
  • Scoop out 1-2 tablespoons of any excess oil. Leave about 1tbsp oil in the pot. Add the mirepoix to the Instant Pot or cast iron and saute for 5-10 minutes until the vegetables are softened and slightly browned.

How To Make Short Ribs In The Instant Pot 

  • Add the browned short ribs back into the Instant Pot with the sauted vegetables. (If you made the short ribs and mirepoix in a separate cast iron/dutch oven, transfer it all to the Instant Pot.) Pour the red wine and beef broth over the short ribs. Mix in the seasonings and herbs.
  • Close the lid and set the pin to Seal. Cook on High pressure for 45 minutes. Use Natural Release for 15 minutes, then Quick Release if there is any pressure left.
  • Remove the short ribs from the Instant Pot with tongs. You can shred or leave the ribs whole.

Preparing the Potato Hash

  • Preheat the oven to 350°F.
  • While the short ribs are in the Instant Pot prepare the potato hash. Slice the potatoes, peppers, onions, and garlic.
  • In a cast iron or oven-safe skillet, add butter over medium-high heat. Add minced garlic and onions to the skillet and saute for 1-2 minutes.
  • Add the sliced potatoes and saute for 8-10 minutes, until slightly tender and golden brown on the outside.
  • Season the potatoes with sea salt, pepper, paprika, and chili powder. Remove the skillet from the heat. Using the back of a spoon, create 5-6 openings for the eggs by slightly pressing on the potato mixture to create a small well.
  • Crack the eggs and pour them into openings in the potato mixture. (You can crack them in a ramekin first to avoid any shells getting into the dish). Season the eggs with sea salt and pepper.
  • Transfer the skillet into the oven and bake until the eggs are done, about 12-18 minutes. If you like your yolk runny, bake for 12 minutes. If you prefer hard yolk, bake the dish closer to 18 minutes.
  • If you made the short ribs in the Instant Pot, they should be finished around the same time as the potatoes and eggs! After removing the hash from the oven, nuzzle large chunks of short ribs into the hash.
  • Top your hash with au jus, chimichurri, and green onions (optional). Serve and Enjoy!

How to thicken the sauce/ Make the Au jus

  • Use a strainer to drain the liquid. Discard the onions, carrots, and aromatics.
  • Take ¼ cup of the liquid and mix it in a small bowl with cornstarch until it thickens.
  • In a small saucepan over medium-low heat, add the short rib liquid and slowly mix in the cornstarch mixture. Bring the mixture to a boil for 1 minute.
  • Remove from the heat and enjoy!

Notes

If you do not have an Instant Pot, or would rather make them in the Dutch Oven (or cast iron), try my Red Wine-Braised Short Ribs Recipe linked here: Best Red Wine-Braised Short Ribs + Video.
Tips To Make This Short Rib Hash Perfectly Every Time
  • Start with the short ribs first. Season and brown the short ribs and mirepoix. Get the shorts going in the Instant Pot or Dutch Oven.
  • Slice the potatoes for the hash, along with the garlic, onions, and peppers.
  • Saute the potatoes until golden brown on the outside and slightly soft. Add peppers and saute for a few minutes.
  • Crack the eggs and pour them into openings in the potato mixture. (You can crack them in a ramekin first to avoid any shells getting into the dish)
  • Transfer the skillet into a preheated oven and bake until the eggs are done.
  • If you made the short ribs in the Instant Pot, they should be finished around the same time as the potatoes and eggs!
  • Put everything together and you’re all done!

Nutrition

Calories: 1035kcal
nutrition facts for this short rib hash. Servings 6. Calories 1035. Total Fat 44.2g. Cholesterol 536mg. Sodium 1796mg. Total Carbohydrate 27.2g. Protein 115.7g. *Since different brands of ingredients have different nutritional information, the nutrition facts and calories shown are just an estimate.

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22 Comments

  2. 5 stars
    This dish is definitely one of my new all time favorites! The interplay of all of these decadent flavors along complemented by the brightness of the chimichurri is absolutely perfect.

    Reply
4.95 from 19 votes (8 ratings without comment)

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