Short Rib Potato Skins


Short Rib Potato Skins

Serves 6 to 8

Classic potato skins were always a favorite at the Taste of Texas in our early days in Town and Country Village. This delicious recipe marks the return of the potato skins with braised short ribs, topped with crispy leeks and our Horseradish Prime Sauce.


4 (6 ounces each) boneless beef short ribs
coarse kosher salt
ground black pepper
2 tablespoons olive oil, divided
2 medium carrots, peeled and chopped
½ sweet onion, thinly sliced
2 celery stalks, chopped
2 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons all-purpose flour
2 cups dry red wine
1 cup low-sodium beef broth
2 sprigs fresh rosemary
2 sprigs fresh thyme
4 sprigs fresh parsley
cooking twine, to tie all the fresh herbs in a bundle


2½ pounds small Yukon Gold potatoes, skin on, cut into ¼-inch to ½-inch slices
5 tablespoons olive oil, divided use
2 teaspoons table salt, divided use
2 tablespoons cornstarch


3 leeks, white and pale green parts only, thinly sliced
canola oil for frying
¼ cup Horseradish Prime Sauce


1 cup sour cream
½ cup prepared fresh horseradish
1½ tablespoons red Hawaiian sea salt

Mix all ingredients in a bowl until combined. Will keep in the refrigerator for up to 1 week.

Preheat the oven to 350 degrees. Pat the short ribs dry with a paper towel and season generously with salt and pepper. In a Dutch oven over high heat, add 1 tablespoon of the olive oil and sear the short ribs on all sides, making sure to get a well-browned crust. Remove the short ribs and place them on a large plate to rest. Discard all but two tablespoons of the searing drippings. In the Dutch oven, sauté the carrots, onion, and celery in the drippings until they begin to brown, about 7-8 minutes. Add the garlic and sauté for 1 minute. Add the tomato paste and flour and cook for 3-4 minutes. Pour any liquid the resting short ribs have released on the plate into the Dutch oven. Add the red wine, beef broth, and herbs tied in a bundle to the Dutch oven and bring this braising liquid to a boil. Remove from heat and return the short ribs to the Dutch oven. Cover with a tight-fitting lid and place in the oven for 2½ hours, checking periodically to ensure liquid remains at least halfway up the short ribs.

As the short ribs are braising, place the potato slices into a large pot and cover them in 1 inch of cold water and 1 teaspoon salt. Bring to a simmer and cook for 5 minutes, until the tip of a paring knife easily pierces the potatoes. Drain the potatoes and transfer them to a medium bowl. Sprinkle 1 teaspoon salt, 4 tablespoons olive oil, and the cornstarch over the slices. Using a rubber spatula, mix the potatoes, oil, cornstarch, and salt for 2 minutes. Preheat the oven to 450 degrees. Place a baking sheet in the oven for 5 minutes. Sprinkle 1 tablespoon of olive oil over the heated sheet and lay the potatoes on top in a single layer. Bake for 25 minutes. Using a metal spatula, flip each potato slice over and bake for another 25 minutes, until well browned. Set aside.

Place about ½ inch of the canola oil in a deep saucepan and fry the sliced leeks until crispy, about 30 seconds. Drain the leeks on a clean paper towel.

After the short ribs have braised for 2½ hours, remove them from the Dutch oven and place them, covered, on a plate. Remove the bundle of herbs and discard. Bring the braising liquid to a boil and reduce in volume by half. Shred the short ribs with two forks and toss with the reduced braising liquid.

Fill each potato skin with the shredded short ribs. Top with a small amount of Horseradish Prime Sauce and add some crispy leeks.