Braised Short Rib with Garlicky Shrimp and Idaho® Potato Charlotte | Idaho Potato Commission

Ingredients

• 4, #100 ct. (2 lbs.) Idaho® Potatoes, peeled, quartered
• 2 oz. butter, softened
• 1/4 cup extra virgin olive oil
• 1/2 cup warm milk
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground white pepper
• 1 tablespoon roast garlic puree
• French fries, fresh as needed
• 8 pieces, 21/2 in. long short ribs of beef
• Salt and pepper to taste
• Vegetable oil and Olive oil both as needed
• 8 oz. onion, chopped
• 4 cloves garlic, chopped
• 1 stalk celery, chopped
• 4 oz. carrot, chopped
• 1 bay leaf
• 1 large branch of thyme
• 1 tablespoon peppercorns
• 2 cups dry red wine
• 1 qt. dark chicken or veal stock
• 2 tablespoons butter
• 2 tablespoons mustard
• Olive oil as needed
• 12 Shrimp, large, peeled
• 6 large garlic cloves, chopped
• 1/2 cup chives, chopped