Thai BBQ Short Rib Potato Cups

Recipe created by Preferred Sonoma Caterers.

Preferred Sonoma Caterers

Thai BBQ Short Rib Potato Cups

Recipe created by Preferred Sonoma Caterers

Short Rib Filling
2 lbs Beef Short Ribs, cut to 2" x 2"
3 cups Beef Broth
Thai BBQ Short Rib Potato Cups 3 cups Red Wine
1/4 cup Vegetable Oil
1 cup Diced Carrot (separate into 1/2 cups)
1 cup Diced Celery (separate into 1/2 cups)
1 cup Diced Onion (separate into 1/2 cups)
1 tsp Thyme
4 Bay Leaves
Salt & Pepper to taste

Thai BBQ Sauce
1/2 cup ketchup
1/4 cup brown sugar
1/4 cup soy sauce
2 tsp ground ginger
1 lime

Potato Cups
100 red potatoes (small 1" to 1 1/2")
1 cup Olive Oil
Salt & Pepper

Short Rib Filling
Brown the short ribs in vegetable oil. Set aside. Sauté 1/2 of the diced vegetables and thyme until golden, then add to the short ribs. Cover with wine and broth . Bake covered at 250° for 6 to 8 hours (until tender). Remove the short ribs (gently). Strain the juice from the ribs to remove the herbs and vegetables (dispose or set aside for another recipe).

Thai BBQ Sauce
Place ketchup, brown sugar, soy sauce, ground ginger and lime juice in sauce pan and bring to a boil; turn down and simmer approx. 10 minutes until thickened.

Potato Cups
Trim the bottom of each potato flat, so that it can stand up. Scoop out the top of each potato with a melon baller to make room for the filling. Toss in olive oil and salt & pepper. Place all upright on a sheet pan. Bake at 350° for 20 to 25 minutes (till tender and golden brown).

Finishing Steps
Dice the short ribs into 1/4" cubes and toss lightly with the Thai BBQ sauce. Fill each potato shell with BBQ Beef filling. Garnish with fresh cilantro

Serve with:
Kunde Family Winery Zinfandel