Braised Short Rib with Garlicky Shrimp and Idaho® Potato Charlotte

Braised Short Rib with Garlicky Shrimp and Idaho® Potato Charlotte

Source:
David Burke
BLT Prime by David Burke
New York, NY

Yield: 4 servings

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.

Ingredients:

Potato Charlotte

Ribs and Shrimp

Directions:

Potato Charlotte
  1. Cook potatoes in salted, boiling water until tender, about 25 minutes. Drain and mash; add butter, oil, milk, and seasonings. Puree gradually until smooth.
  2. For each Charlotte, line 4 1/2" ring mold with French fries, packing tightly. Secure with 3 1/2" ring mold pressed inside.
  3. Deep-fry at 350°F until golden and crisp, about 2 minutes.
  4. Drain; remove rings and unmold onto plate. Fill with whipped potatoes.
Ribs and Shrimp
  1. Season short ribs with salt and pepper. Heat vegetable oil in roasting pan; brown meat. Drain fat. Add vegetables and herbs; brown lightly.
  2. Add wine and stock; bring to boil. Cover and braise in 375°F oven, 1 1/2 hours. Skim fat.
  3. Remove meat. Strain vegetables and discard. Reduce liquid to 1 pint.
  4. Add butter and mustard. Pour sauce over meat and reserve.
  5. Heat olive oil in skillet. Add shrimp; sauté 2 minutes.
  6. Add garlic and chives; cook 1 minute longer.
  7. Assemble by placing a potato Charlotte on each plate. Place 3 shrimp on top with 2 short ribs and sauce.