Braised Short Rib with Garlicky Shrimp and Idaho Potato Charlotte

INGREDIENTS:Potato Charlotte:
4 #100 ct. (2 lbs.) Idaho® Potatoes, peeled, quartered
2 oz. butter, softened
¼ cup extra virgin olive oil
½ cup warm milk
1 tsp. kosher salt
½ tsp. freshly ground white pepper
1 Tbsp. roast garlic purée
as needed, french fries, fresh

Ribs and Shrimp:
8 pieces short ribs, each 2½ inch long
to taste, salt

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