The B.L.D Recipe – Eats Now

Name: The B.L.D
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 English cut bone-in short ribs (about 3 by 3 1/2 inches and 3 pounds); Kosher salt and freshly cracked black pepper; 2 tablespoons vegetable oil; 3 carrots, peeled and chopped; 2 cloves garlic, smashed; 2 yellow onions, roughly chopped; 1 tablespoon tomato paste; 2 cups dry red wine; 3 sprigs fresh thyme; 1 bay leaf; 4 croissants, sliced in half horizontally; Horseradish mustard; 4 large eggs, cooked sunny side up; 2 cups Homemade Sour Cream and Onion Chips, recipe follows; 1/4 cup plus 1 teaspoon kosher salt; 3 pounds russet potatoes, scrubbed, washed and thinly cut on a mandoline (about 1/10th of an inch); 8 cups peanut oil; 3 tablespoons buttermilk powder; 2 tablespoons onion powder; 1 tablespoon garlic powder; 1/2 teaspoon sugar; 3 tablespoons minced fresh dill

Servings: persons

4 English cut bone-in short ribs (about 3 by 3 1/2 inches and 3 pounds)
Kosher salt and freshly cracked black pepper
2 tablespoons vegetable oil
3 carrots, peeled and chopped
2 cloves garlic, smashed
2 yellow onions, roughly chopped
1 tablespoon tomato paste
2 cups dry red wine
3 sprigs fresh thyme
1 bay leaf
4 croissants, sliced in half horizontally
Horseradish mustard
4 large eggs, cooked sunny side up
2 cups Homemade Sour Cream and Onion Chips, recipe follows
1/4 cup plus 1 teaspoon kosher salt
3 pounds russet potatoes, scrubbed, washed and thinly cut on a mandoline (about 1/10th of an inch)
8 cups peanut oil
3 tablespoons buttermilk powder
2 tablespoons onion powder
1 tablespoon garlic powder
1/2 teaspoon sugar
3 tablespoons minced fresh dill

1
["Preheat the oven to 300 degrees F.", "Liberally sprinkle all sides of the short ribs with salt and pepper.", "Heat a large Dutch oven over medium-high heat and add the oil.", "Sear the short ribs on all sides until browned, 3 to 4 minutes per side.", "Once seared, set aside on a plate.", "Add the carrots, garlic and onions to the pot with the short rib drippings and season with some salt and pepper.", "Cook the vegetables until they turn golden brown, 10 to 12 minutes.", "Add in the tomato paste and cook for 1 minute more.", "Add the wine and deglaze the pot, scraping up any developed fond (all the delicious brown bits) from the bottom.", "Bring the wine to a simmer and season with some salt and pepper.", "Add the thyme, bay leaf and short ribs and any leftover juices from the plate the short ribs were resting on.", "Cover the pot and transfer to the oven until the meat is fork tender, 2 to 2 1/2 hours.", "Turn the short ribs one time during the cooking process after about 1 hour of cooking.", "Once the short ribs are tender, remove them from the braising liquid and set aside to cool.", "Skim the fat off the top of the braising liquid.", "Then strain the liquid through a fine mesh sieve and bring to a simmer until it is reduced by half, about 8 minutes (to yield about 2/3 cup of reduced sauce).", "Remove the meat from the bone and cut in half horizontally to fit on the croissant.", "For the sandwich build: Lightly toast the croissants and then schmear some horseradish mustard on the bottom half of the croissant.", "Place the slices of short rib on top of the mustard and drizzle with some of the reduced sauce.", "Top with a fried egg and then a nice pile of the chips.", "Repeat with the remaining ingredients.", "Do not cut and do not exceed 3 of these a day -- one for B, one for L and one for D. You can even sneak a bite for the other ""D.""

3568

kcal

Calories

284

Fat

158

Carbs

150

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 22 ingredients. The key ingredients include: 4 English cut bone-in short ribs (about 3 by 3 1/2 inches and 3 pounds), Kosher salt and freshly cracked black pepper, 2 tablespoons vegetable oil, 3 carrots, peeled and chopped, and more.

Yes, The B.L.D falls under the General 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.

That's it — enjoy your meal!

The B.L.D

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions