Short Rib Skins

Braised Short Rib Potato Skins with Caramelized Red Onions and Goat Cheese

Recipe created by Whitney Miller

Braised Short Ribs:

2 tablespoons olive oil
1 1/2 pounds bone-in short ribs (about 4 short ribs)
1 tablespoon fine sea salt
1/4 teaspoon cracked black pepper
2 celery stalks, roughly chopped
1 small yellow onion, roughly chopped
1 1/2 tablespoons tomato paste
1 cup red wine
2 cups beef stock
4 garlic cloves, smashed
4 sprigs fresh thyme

Potato Skins
5 teaspoons olive oil
16 mini potato skins
1 1/2 tablespoons unsalted melted butter
Fine sea salt
1 teaspoon coarse sea salt
Caramelized Red Onions, recipe to follow
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 large red onion, thinly sliced
2 teaspoons crumbled goat cheese
Optional: fresh thyme leaves, for garnish

Preheat oven to 350 degrees F.

Heat 1 tablespoon olive oil in a 12-inch cast iron skillet over medium-high heat. Season all sides of the short ribs with the salt and pepper. Add the seasoned short ribs to the hot skillet and cook until browned on each side, about 30 seconds. Transfer the short ribs to a plate.

Decrease the heat to medium. Add the remaining 1 tablespoon olive oil, celery, and onion. Cook for 4 minutes, stirring occasionally. Stir in the tomato paste and cook for a minute. Deglaze the skillet with the red wine, gently scraping the bottom of the skillet. Add the beef stock, garlic, and thyme. Return the short ribs to the skillet. Cover the skillet with aluminum foil and bake for 1 1/2 hours.

Remove the aluminum foil and bake for another 45 minutes or until the meat is tender, turning the short ribs twice during baking. Transfer the short ribs to a plate. Strain the sauce over a wire mesh strainer into a large bowl. Pressing the vegetables against the strainer to extract as much sauce as possible. Spoon off the top layer of fat from the sauce.

With two forks, shred the short rib meat, discard the bones, and add the meat to the sauce. Gently toss to coat. Set aside.

Increase the oven temperature to 400 degrees F. Grease a baking sheet with 4 teaspoons olive oil.
Place the potato skins on the greased baking sheet. Brush each potato with the melted butter and season with a pinch of salt. Bake for 10 minutes. Flip the potatoes over skin side-up. Brush the skins with the remaining 1 teaspoon olive oil. Press the coarse salt onto the skin.

Bake for about 18 minutes. The skin should be crisp and the inside tender.

To assemble, lay the potato skins skin side-down on a serving platter. Spoon about 2 tablespoons of the short rib mixture into each skin. Top each potato skin with about 1/2 teaspoon caramelized onions, 1/2 teaspoon crumbled goat cheese, and thyme leaves.

Serve immediately.
Makes 16 mini potato skins.

Caramelized Red Onions
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 large red onion, thinly sliced

Meanwhile, melt the butter with the olive oil in a medium nonstick skillet over medium heat. Add the red onion slices and spread into almost an even layer. Cover slightly and cook for 15 minutes, stirring frequently. If the skillet is dry and the onions begin to burn, add a little water. Reduce the heat to medium-low and cook for another 10 to 15 minutes or until soft and golden brown, stirring frequently. Transfer to a small bowl. Use immediately or refrigerate until ready to use.