Recipe created by Preferred Sonoma Caterers
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).
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.
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).
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
Kunde Family Winery Zinfandel