Warm Idaho® Potato Salad Served with Barbecue Short Ribs | Idaho Potato Commission
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...
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Ingredients
- 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 teaspoon minced garlic
- 1/4 cup each cider vinegar and beef stock
- 1 tablespoon minced parsley
- Salt
- pepper
- Barbecue Short Ribs
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