Warm Idaho® Potato Salad Served with Barbecue Short Ribs


  • 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 and pepper
  • Barbecue Short Ribs


Barbecue short ribs.
  1. Season ribs with salt and pepper.
  2. Sear in hot pan to brown both sides.
  3. Transfer to braising pan.
  4. Deglaze sauté pan with beef stock; pour over ribs.
  5. Add bouquet garni and cover braising pan.
  6. Braise meat in 350°F over for 1-1/2 hours.
  7. Remove pan from oven. Thin barbecue sauce with braising juices; ladle sauce over ribs.
  8. Return to oven; braise and additional 30 minutes until ribs are tender.
  9. Remove meat from pan; discard bones. Strain braising sauce; degrease and reserve.
Potato salad.
  1. Cook potatoes in boiling water until tender but not soft.
  2. Peel; cut into 1/4-inch cubes.
  3. Cook jicama until tender; cut into 1/4-inch cubes.
  4. Combine potatoes and jicama reserve, keeping warm.
  5. Fry bacon until crisp; add shallots and garlic. Cook just until tender.
  6. Remove from heat; stir in vinegar, stock and parsley.
  7. Add bacon-shallot dressing to warm potatoes and jicama.
  8. Toss to combine salad; season to taste with salt and pepper.
For each serving
  1. Cut 4 oz. braised rib meat into thick, lengthwise slices.
  2. Arrange meat slices over 1/2 cup portions warm potato salad.
  3. Ladle meat and salad with 2 oz. barbecue sauce.
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Yield: 8 servings

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