Recipes
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Warm Idaho® Potato Salad Served with Barbecue Short Ribs
Yield: 8 servings
Ingredients
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- 6 lb. beef short ribs, trimmed of excess fat
- Salt, ground black pepper, to taste
- 1 qt. beef stock
- Bouquet garni (celery stalk, parsley sprig, bay leaf, thyme sprig)
- 1-1/2 cups barbecue sauce
- 1 lb. Idaho potatoes
- 12 oz. jicama, peeled
- 2 oz. bacon, diced
- 1 oz. shallots, finely chopped
- 1 tsp. minced garlic
- 1/4 cup each cider vinegar and beef stock
- 1 Tbsp. minced parsley
- Salt and pepper
Barbecue Short Ribs
Warm Potato Salad
Directions
- Barbecue short ribs. Season ribs with salt and pepper. Sear in hot pan to brown both sides. Transfer to braising pan. Deglaze sauté pan with beef stock; pour over ribs. Add bouquet garni and cover braising pan. Braise meat in 350 degree F over for 1-1/2 hours. Remove pan from oven. Thin barbecue sauce with braising juices; ladle sauce over ribs. Return to oven; braise and additional 30 minutes until ribs are tender. Remove meat from pan; discard bones. Strain braising sauce; degrease and reserve.
- Potato salad. Cook potatoes in boiling water until tender but not soft. Peel; cut into 1/4-inch cubes. Cook jicama until tender; cut into 1/4-inch cubes. Combine potatoes and jicama reserve, keeping warm. Fry bacon until crisp; add shallots and garlic. Cook just until tender. Remove from heat; stir in vinegar, stock and parsley. Add bacon-shallot dressing to warm potatoes and jicama. Toss to combine salad; season to taste with salt and pepper.
- For each serving, cut 4 oz. braised rib meat into thick, lengthwise slices. Arrange meat slices over 1/2 cup portions warm potato salad. Ladle meat and salad with 2 oz. barbecue sauce.
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