Short Rib Idaho® Potato Hash | Idaho Potato Commission

Name: Short Rib Idaho® Potato Hash | Idaho Potato Commission
Ingredients: 3 pounds beef short ribs, boneless; 1 cup onion, diced; 3/4 cup carrot, diced; 3/4 cup celery, sliced; 4 cloves garlic, chopped; 3 tablespoons tomato paste; 1 cup dry red wine; 32-48 oz beef stock, lightly salted; 3 thyme sprigs; Rosemary sprig; Bay leaf; 2 1/2 pounds Idaho<sup>&reg; </sup>russet potatoes, unpeeled, scrubbed, cut in &frac12;-inch cubes; 3 cup red bell pepper, diced; 1 1/2 cup onion, diced; 1 tablespoon garlic, minced; 1 tablespoon rosemary, minced; 1 1/2 teaspoon dry oregano; 6 cups (1-1/2 pounds) braised short ribs, shredded (recipe above); 3 cups braised short ribs cooking liquid; 3 tablespoons parsley, chopped; 24 Eggs (2 per serving), cooked over easy; Sour cream; Giardiniera (pickled vegetables)

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Directions for Short Ribs: - Preheat oven to 325°F. - Season short ribs with salt and pepper. Sear in a 5-6 quart-size lightly oiled oven-proof pan; remove ribs from pan. - Add onion, carrot, celery...

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Ingredients

3 pounds beef short ribs, boneless
1 cup onion, diced
3/4 cup carrot, diced
3/4 cup celery, sliced
4 cloves garlic, chopped
3 tablespoons tomato paste
1 cup&nbsp;dry red wine
32-48 oz beef stock, lightly salted
3 thyme sprigs
Rosemary sprig
Bay leaf
2 1/2 pounds Idaho<sup>&reg; </sup>russet potatoes, unpeeled, scrubbed, cut in &frac12;-inch cubes
3 cup&nbsp;red bell pepper, diced
1 1/2 cup onion, diced
1 tablespoon&nbsp;garlic, minced
1 tablespoon&nbsp;rosemary, minced
1 1/2 teaspoon&nbsp;dry oregano
6 cups&nbsp;(1-1/2 pounds) braised short ribs, shredded (recipe above)
3 cups&nbsp;braised short ribs cooking liquid
3 tablespoons&nbsp;parsley, chopped
24 Eggs (2 per serving), cooked over easy
Sour cream
Giardiniera (pickled vegetables)