Smoked Barbecue Short Rib

German Potato Salad, Rose-Pickled Shallots, Rose Petals, Celery Leaves

Chef Matt Ford of Billy Can Can | Dallas

”Short ribs are one of my favorite cuts of beef, but braised short ribs seemed just too heavy for summer. So instead, why not smoke them using the same low and slow approach but in a different cooking medium? Classic barbecue restaurants will serve barbecue with a mayonnaise and mustard-based cold potato salad. I always like to do things just a little bit differently and have always enjoyed a warm German-style potato salad. The rose-pickled shallots give a beautiful color and an elegant depth to a classic barbecue dish.” - Chef Matt Ford

---

Adapted by StarChefs | june 2023

INGREDIENTS

Short Rib:
70 grams sugar
35 grams salt
22 grams ground black pepper
10 pounds bone-in short ribs, trimmed and cleaned

Rose-Pickled Shallots:
2 cups thinly sliced shallots, skins reserved
½ cup Fresh Origins Rose Petals
1 jalapeño
2 cloves
2 teaspoons mustard seeds
2 teaspoons black peppercorns
2 teaspoons sliced ginger
2 cups rice wine vinegar
4 teaspoons salt
4 ounces sugar

German Potato Salad:
2 pounds red new potatoes, quartered
12 ounces bacon, cut into lardons
2 ounces diced yellow onion
1 tablespoon minced garlic
2 ounces bock-style beer
3 ounces apple cider vinegar
3 tablespoons whole grain mustard
1 tablespoon Dijon mustard
1 tablespoon minced parsley
1 teaspoon salt
1 tablespoon sugar
1 teaspoon ground black pepper

To Assemble and Serve:
Your favorite barbecue sauce
Fresh Origins Rose Petals
Celery leaves

METHOD

For the Short Ribs:
In a bowl, combine salt, sugar, and black pepper. Place short ribs in a shallow dish. Sprinkle cure over meat, making sure all sides are liberally coated. Cover with plastic wrap and refrigerate at least 24 hours.

For the Rose-Pickled Shallots:
In a nonreactive container, combine shallots and Fresh Origins Rose Petals. Set aside. Using a cheesecloth, make a sachet of shallot skins, jalapeño, and spices. In a saucepot over medium-high heat, combine the sachet, vinegar, salt, sugar, and 2 cups water. Bring to a boil. Pour liquid over shallot-rose petal mixture and let cool. 

For the German Potato Salad:
In a stock pot over medium-high heat, bring potatoes and salted water to a boil. Reduce heat and let simmer 2 minutes, or until potatoes are just cooked through. Strain and set aside. In a large sauté pan over medium-high heat, render bacon until crispy. Add diced onions and cook until onions are translucent. Add garlic and continue cooking until garlic is fragrant. Add cooked potatoes and sear to get color on the edges. Deglaze pan with beer and apple cider vinegar. When liquid begins to reduce, add mustards and parsley. Stir to combine. Season with salt, sugar, and black pepper. Keep warm.

To Assemble and Serve:
Prepare and heat smoker to 250°F. Smoke Short Ribs 6 hours, or until desired doneness. Every short rib is different, so the best way to check if it's ready is by pushing on the side of the meat and seeing if it begins to flake. Once smoked, glaze Short Ribs with your favorite barbecue sauce and let rest. Place German Potato Salad on a serving platter. Garnish with Rose-Pickled Shallots, Fresh Origins Rose Petals, and celery leaves. Remove Short Ribs from bone, slice, and place next to the German Potato Salad. 

---