La'S Eggs In Purgatory Recipe

Name: La'S Eggs In Purgatory
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The Sauce; 4 pounds beef short ribs; Salt and Pepper; 1 large yellow onion; 1/2 bottle good red wine; 1 can tomato puree; 1 small can tomato paste; 1 large carrot; 1 large rib of celery; 2 cups beef broth; 4 cloves of garlic; fresh basil; extra virgin olive oil; Polenta and Eggs; 6 Large Eggs; 1.5 cups quick cooking polenta; 4 cups water (feel free to use leftover stock); 1/2 - 1 cups Cream Cheese (the creamier the better in my opinion); 1/2 cup shredded parmesan cheese; kosher salt and pepper; 2 large tablespoons your favorite pesto

Servings: persons

The Sauce
4 pounds beef short ribs
Salt and Pepper
1 large yellow onion
1/2 bottle good red wine
1 can tomato puree
1 small can tomato paste
1 large carrot
1 large rib of celery
2 cups beef broth
4 cloves of garlic
fresh basil
extra virgin olive oil
Polenta and Eggs
6 Large Eggs
1.5 cups quick cooking polenta
4 cups water (feel free to use leftover stock)
1/2 - 1 cups Cream Cheese (the creamier the better in my opinion)
1/2 cup shredded parmesan cheese
kosher salt and pepper
2 large tablespoons your favorite pesto

1
Preheat oven to 350 degrees. Salt and Pepper the short ribs. Heat large dutch oven and cover bottom with olive oil. Sear Short ribs on each side until a golden crust forms. Remove short ribs. Add finely chopped onion. Saute until translucent. Add finely chopped carrot and celery and 3 cloves of garlic. Salt and Pepper generously. Let saute for 6-8 minutes. Add tomato paste. Stir. Add red wine. Add short ribs back in. Nestle them all the way down. Pour beef broth over contents. Let beef braise in the oven for as long as you can! No shorter than 3 hours. When 3 hours are up, remove the beef and set aside. Remove bones from braising liquid and strain. On stove top saute reserved garlic clove with tomato puree. Add half of the braising liquid. Pull apart the short rib meat using forks and add to the sauce. Let simmer. Add basil, salt and pepper to taste.
2
Add polenta to furiously boiling salt water. Whisk until thickened. Quickly whisk in cream cheese, pesto and half of the parmesan. Salt and pepper to taste. Spread evenly in a baking dish and let cool. Fry eggs, sunny side up. (to crack perfect eggs, crack them in a circle shaped cookie cutter) To assemble: Ladle a large portion of sauce on a plate. Cut a large square of polenta (if you're going for circular perfectino then use the cookie cutter again) from pan and place on top of the sauce. Place a fried egg on top of the polenta. Enjoy!

1502

kcal

Calories

100

Fat

Carbs

146

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: The Sauce, 4 pounds beef short ribs, Salt and Pepper, 1 large yellow onion, and more.

Yes, La'S Eggs In Purgatory falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

La'S Eggs In Purgatory

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