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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!
4.94 from 16 votes
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Course: Breakfast, Brunch
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Calories: 1035kcal
Author: Capri Lilly


  • Instant Pot
  • Cast Iron or Oven Safe Skillet


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


  • 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!


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!


Calories: 1035kcal