Short Ribs

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Short Ribs
Hey all,

I'm doing braised short ribs this week as a special and looking for advice on what to serve with it.  Some ideas I had were roasted carrots and parsnips (maybe even a puree), roasted pearl onions and the all mighty versatile herb fingerling potatos.  I'm ordering all the product tonight and still can't decide what to order meaning any quick feedback is greatly appreciated, haha.

-Mike
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When it comes to short ribs, nothing beats a well made pommes puree, IMHO. We were serving a short rib this past winter with a simple pommes puree and bacon wrapped baby carrots that people just raved about. Is it the most creative dish in the world; no. But sometimes, you just want to keep things simple, and a well executed, simple dish is a thing of beauty.

The carrots were first blanched and then bundled in sets of three, wrapped in a high quality bacon, and held together with a toothpick.

On the pick-up, we would mount each portion of pommes puree with a knob of European butter, check for seasoning, drop the carrots in a 375F deep fryer until charred and the bacon was crispy, and then garnish the top of the short rib with a little frisee salad (I find the bitterness of the greens does a good job of cutting through the richness of the dish).

The main thing to remember though is short ribs are all about the meat and the reduction sauce glaze. There's nothing better then reduced short rib braising jus. Anything you serve the short rib with should be a vehicle for that sauce.

Let us know how you decide to serve it, and take a pic if get a chance.
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Just got back at home from a dead night.  Thanks for the response chef.  I ended up going with the oven roasted pearl onions and herb roasted potatoes, no puree or fancy horseshit. Like you said,  make it well executed simplicity.  Let that beautiful sauce take it home.  I absolutely agree that the sauce is the most important, and also the most satisfying part of braising.  Starting the marinade tomorrow, will take pictures

-mike.
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Yes, I love me some roasted potatoes and pearl onions with a big hunk 'o braised meat. I'd order it!
Wisconsin Limey
I made braised short ribs on mashed with green beans and sourdough bread for my daughter's birthday.   Delicious!  The sauce was mirepoix and red wine.

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Thanks for the picture of the mirepoix & red wine sauce.

It was my try at making a large batch of mirepoix last year that I found out I was allergic to onions. I had to throw out the batch, but maybe next time I’ll wear gloves and try making a sauce.

For those who haven’t heard the episode, Chef Jacob’s reference to juicing mirepoix is here:
SCS 13 on iTunes: Segment starts at 7:05, the mention of juicing mirepoix at 7:47
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You know that feeling of having you system out of sync?  That is all today was.  Got to work an hour early to start the braising.  Amazingly......our lunch cook forgot to tell anyone the our dinner reach-in froze over (for the 50th time....).  Luckily all of my marinades were fine.  Made one of the longest prep lists I've made since our christmas/new years parties.  Short ribs were out late due to having to deal with prime rib at the same time/not enough ovens, but people really liked them.  Every co-worker I had loved them and we sold out.  Once I can get my crappy phone pictures of the plate to the internet I'll post them. 
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With all of the talk of roasted potatos vs pureed French root veg I'm very comforted to see WI Limey's mashed potato.  YUMMY.  You are a good Dad and have a lucky daughter!


Only one comment (and this certainly isn't a criticism)... isn't the serving size a bit skimpy?  smiley
Wisconsin Limey
You murkins and your ginormous portions!  Coming back for seconds is always an option in my house.

I do have a great daughter, so great I even served a plate to her boyfriend! :) 
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This was the first to go out.  Added a small amount o slurry after this.

http://i1242.photobucket.com/albums/gg521/mstone714/photo1.jpg