Braised Short Rib with Garlicky Shrimp and Idaho® Potato Charlotte | Idaho Potato Commission
Frozen French fries can be substituted for the fresh potato fries in this recipe. Chef Burke suggests toasting them in hot oil prior to lining the ring mold.
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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
- pepper
- 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
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