Truffle Potato Salad

Meaty beef short ribs are seasoned only with sea salt and cracked black pepper and then pan grilled until medium rare, over a very hot fire;  end result tender, moist and very flavorful ribs.  Served along side is a very un-traditional potato salad of baby red potatoes, fresh black truffles and a light rice wine vinaigrette.

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I LOVE LOVE LOVE beef short ribs;  Lenny dislikes dislikes dislikes beef short ribs (well, he hates if there is any fat on them).  I am not sure why I only buy them in the summer, but I do.  They are available all year but I always seem to wait until June to make them.  Normally, I grill them with a spicy chiptole sauce, but tonight I wanted to keep them very simple, so I rubbed them down with olive oil, sprinkled with sea salt and coated with fresh cracked pepper.  As well it was cold out, so I pan grilled them inside – they turned out, perfect, in my opinion!

I was keeping them simple as I was serving them with Truffle Potato Salad.  I had promised Celine, that I would remake the recipe (to make sure it was perfect) and take some decent photos for her.  Now this was not a sacrifice as this salad is really delicious;  light and flavorful!  As well it was the perfect side dish for our meaty grilled grass fed beef ribs, the woody truffles went very well with the tender and slightly grassy taste of these ribs.

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Recipe:  Black Truffle Potato Salad

8 red potatoes, medium sized

3 stalks of celery, sliced thinly

1 medium shallot, sliced thinly

1/4 cup rice wine vinegar

1/4 cup olive oil

3 teaspoons  french thyme, minced

2 tablespoon truffles, minced

sea salt, to taste

fresh cracked black pepper

Cook the potatoes until cooked but slightly crunchy, about 25 minutes.  Let cool slightly and then slice into rounds.  While the potatoes are cooking make the dressing.  In a jar, combine vinegar, olive oil, thyme and truffles, shake to mix.   Before serving combine potatoes, celery, shallots and drizzle with dressing.  Serve.  Eat.

Comments

  1. wow, I’ve never had short ribs that haven’t been cooked for hours until falling of the bone. I had no idea they could be grilled med-rare! I’ll have to try. So, they came tender? I’m kind of scared to be honest — you know, old dogs…

  2. Oh so when are you inviting me for this! the potato salad looks lovely!

  3. Beef short ribs…potatoes…black truffles…I’m in awe of this meal. I’d definitely sneak in a 3rd serving!

  4. This looks incrediable. I could eat the comp monitor right now. :D The potato salad is what I find most intersting. Great post!

  5. Fantastic looking ribs, and OMG that potato salad looks incredible.

  6. If I wasn’t so stuffed from lunch, i might be licking my laptop screen. I love love love short ribs, too. And no one ever has to twist my arm to eat potato salad. Ever.

  7. I love short ribs! I haven’t seen a truffle potato salad recipe before, nor have I tried one, so I am pretty stoked to pair these two together. My mom is a huge potato salad fan, and my dad and I love the beef ribs.. so it should be a good mix. Maybe some grilled corn on the cob as another side! YUM!
    -Amy
    Kitchen Scales

  8. Drool…this looks wonderful!

Trackbacks

  1. [...] Protein?, Tilapia Tacos from Cara’s Cravings, Indian Spiced Potatoes from Cherry on a Cake, Beef Short Ribs and Truffle Potato Salad from Chez Us, Crawfish & Chorizo Cheese Grits from Chili Cheese Fries, Brown Rice Risotto with [...]

  2. [...] are a few ways we use her truffles:  Recipe 1 & Recipe 2 & Recipe 3 & Recipe [...]

  3. [...] which is a shame.  We eat potatoes but usually in different forms;  soup, fried in duck fat, as salad, gently boiled, you get the idea.  We also love to eat sweet potatoes but not the sweet kind. [...]

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