Short Ribs and Loaded Potato Salad

Well tonight's recipe is a bit of a process; it is best suited for a weekend.  It is one of my husband's favorites.  I am not the biggest fan of ribs (or any meat on a bone) in general, but I have to say even I begrudgingly like it. It is loosely based on a short rib recipe from the must have cookbook. How to Cook Everything.  The Loaded Potato Salad is something I made up.  I know I have seen loaded potato salad before, but they looked like potato salad in that it was more mashed up and boiled.  I wanted something that would be good for the bag of multicolored potatoes I bought. 

Short Ribs With Creamy Mustard Sauce
4 Servings

3 lb Beef Short Ribs
1/2    Onion,Grated Or Fine Chop
2 ea Garlic,Minced
1 c  Beef Broth,Plus More As Needed
1/2 c  Heavy Cream,Or More
1/2 T  Mustard Powder,Or To Taste
Salt And Pepper
Canola Oil
Heat a large pan (not nonstick) over medium high heat.  Pat dry your
ribs and season them with salt and pepper.  Put a thin layer of oil on
the bottom of the pan.  Just enough to barely coat it.  Place the ribs
on the pan and don't move them for at least 3 minutes.  They should be
clinging to the bottom of the pan and getting really brown.  The
picture is of the browning process because I think it's important to
get right.  I let mine go for about 4 minutes, but since all stoves are
different, I say err on the side of caution .  Repeat this on every
surface you can.  Use a bulb baster when there is too much fat
accumulating in the bottom.  Deposit this fat in to a bowl and reserve.*
Once every side is really good and brown, remove to a plate. (they
will not be done)  When the ribs have all been moved to the plate, use
the baster to remove all but a couple of tablespoons of fat.  Sauté the
onion quickly until nice and soft.  Throw in the garlic and stir for 30
seconds.  Add the beef broth and scrape up the brown bits on the bottom
of the pan.  Return the ribs to the pan, reduce the heat to low and
cover.  I cook these for 2-3 hours.  They need to fall off the bone.
Here you have two choices: serve now or tomorrow. (tomorrow is
preferable. I will get to that in a minute)  If tomorrow, let the meat
cool enough to handle.  When it is, remove the bones and any connective
tissue and place in the fridge.  Take the liquid in the pan and place
in the tallest, and most narrow  container you can to put it in the
fridge too. Then tomorrow, (or later that day, the meet just needs to
have cooled) make the sauce and heat the meat as directed next.  To
make the sauce: skim off a good portion of the fat on the surface of
the liquid.  (the chilled liquid will have a solid layer of fat you can
remove.  Save it!*  Warm the liquid in a large pan. Warm the meat with
it.  Remove the meat and add the cream and mustard.  When the mustard
and cream have mixed thoroughly with the pan liquid, return the meat
and cook, uncovered on medium (or medium low depending on your stove)
until the meat is warmed though and the sauce has thickened slightly.
The reason the next day is preferable is not only is it easier to remove
the fat, but the nature of this cut of meat is to fall apart after the
first cooking, but once you cool it and warm it, the meat will hold
together.  Thank you Alton Brown.  He teaches you to fish instead of
giving you a fish:)  I will neglect the science he offered as to why
this happens because my guests found it unappetizing;)


 Loaded Potato Salad
 6 Servings

28 oz Baby Potatoes,Halved
3    Bacon,Cooked, Crumbled And  at Reserved
5    Scallions,Chopped
1/2 c  Cheddar,Shredded
1/2 c  Sour Cream
Salt And Pepper And Powdered Garlic Oil,As Needed
Pre heat oven to 400.  Toss the halved potatoes in oil and melted bacon
fat to just coat.  Season with salt and pepper and garlic.  Roast until
tender. (about 30-45 minutes)
While roasting, chop scallions, crumble bacon and make the "dressing"
For the dressing mix sour cream with salt, pepper and garlic to taste
and add bacon.  Mix well.  When the potatoes come out of the oven, use
a slotted spoon to transfer to a serving bowl, leaving as much fat
behind in the roasting dish.  Put the scallions and cheese in the bowl
and mix.  The cheese should melt.  Scrape all of the "dressing" in the
bowl and toss to coat.  Serve slightly warm


*See Tips post (8/15/11)
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