December at the RGB (clockwise from top left): Meyer lemons. Kale. Sage. The black Silkie we had to give away because he started crowing. Parsley. The buff Polish we also had to give away because he started crowing. Lavender. Stattice. The annual cut-back on the massive fig tree.
Braised short ribs. At Marché Modèrne in Costa Mesa, these babies are served in a burgundy Staub pot with chanterelle mushrooms and pearl onions. Luscious and tender, they’re the best short ribs we’ve ever had, period. So when Nancy of www.acommunaltable.com shared the bistro’s recipe, we had to try it. And we agree with Nancy, it was the Holy Grail.
Take one. We were well praised by family for setting aside Three. Whole. Hours! to make Christmas Eve short ribs possible. What they didn’t know was that we were making extra servings to save for later use.
Take two. Enter Christmas morning. We had three small white eggs sitting on the counter, courtesy of our Sicilian Buttercup. And we had three more large brown eggs in the ‘fridge, courtesy of Mr. RGBistro’s oldest daughter (who also keeps chickens). Lindsay couldn’t be with us on Christmas morning, so we filled the gap by using her eggs. With leftover short ribs, a potato or two, baguette from the counter, parsley from the garden and thirty minutes to spare, Christmas brunch was a simple delight.
Final note. When entertaining consecutive meals, it’s a good idea to incorporate part of your dinner menu into your following brunch menu. We re-used beef, but you could also make something with potatoes or a green salad. A simple brunch = more time in front of the counter to spend with your loved ones.
Leftover braised short ribs baked in an iron skillet with fresh eggs and russet potatoes. Topped with fresh parsley and served with a baguette.
- • 2 russet potatoes
- • Fresh parsley, yield 2 tablespoons chopped
- • 1 ½ cups leftover braised short ribs
- • ½ tablespoon unsalted butter
- • ½ tablespoon olive oil
- • ½ tablespoon smoked paprika + more for dusting
- • 6 eggs
- • 1 baguette, sliced in half lengthwise and in thirds crosswise
- Preheat oven to 350?F.
- Scrub and dice potatoes into ½” cubes and set aside. Chop parsley and set aside.
- Heat butter and olive oil in 12” iron skillet over medium heat. Add diced potatoes and smoked paprika, then season with kosher salt and black pepper; cook until softened and browned, about 7 minutes. Stir enough to evenly brown potatoes on all sides.
- Carve six “wells” out of the potatoes. Add ½ cup of braised short ribs into three of the six wells (every other well). Make more wells out of the middle of the short ribs mixture. You now have six wells; three in the middle of the short ribs and three in the middle of the potatoes.
- One by one, crack each egg into a small ramekin, then from the ramekin, add one egg into each well. This prevents you from accidentally sending a broken egg yolk, or an egg with its shell, into the skillet. Sprinkle kosher salt over the eggs.
- Put the skillet in the oven. Add baguette slices. Cook for approximately 12 minutes, or just until the egg whites are set.
- Sprinkle skillet with dust of smoked paprika and fresh parsley. Serve immediately.
Source: Rustic Garden Bistro