Braised Short Rib with Garlicky Shrimp and Idaho® Potato Charlotte

Braised Short Rib with Garlicky Shrimp and Idaho® Potato Charlotte

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.


Potato Charlotte

Ribs and Shrimp


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.