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.
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.
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.