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Help with braised short ribs

post #1 of 7
Thread Starter 
i'm trying to think of other veggies to put in my braise to bring out some color. the end product of the beef is soo dark already. i need a little color.
the basic recipe;
olive oil, fry up some cloves of garlic, set aside, sear the ribs set aside, throw in the mirepoix, bay leaves, tomato paste, deglaze with some red, add stock, return the ribs and garlic pieces, then braise for a few hours.
*when the ribs are tender, i set them aside and throw in some more carrots and pearl onions and reduce the sauce. it tastes alright but...

what else can i throw in instead of more carrots? when i added more carrots the dish was how do i say it....carrroty? haha help please! TIA
post #2 of 7
Try braising the ribs on a bed of sliced fennel bulb. Roasted or braised fennel adds a wonderful depth and sweetness that you don't get with a lot of other vegetables. I use it all the time with pork loin and venison, but haven't tried it with beef. My guess is it would be fabulous.
post #3 of 7
I'm a rookie, but what about fresh rosemary "branches", fresh thyme, even fresh chive "stalks", green onions. Green/red/yellow peppers? just some ideas
post #4 of 7
Hm, you're looking to add "color" rather than flavor, correct?

Why not look to a colorful side dish instead?
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Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #5 of 7
Some places cut celery,carrot,onion, and parsnip or turnip in Julianne, Poach these in stock that ribs were cooked in and serve on top of ribs..This is called Jardenierre and adds nice color garnish that is appropriate with the short ribs.
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CHEFED
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post #6 of 7
Is your basic stock very dark? You might try cutting it with some chicken stock and not using quite so much tomato paste if you're looking for an overall lighter color.
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post #7 of 7
Thread Starter 
nice, all of these are great ideas! thanks alot!!!! i forgot to mention that it will come alongside some creamy mash. but lightening the stock a bit is also a good idea. thanks everybody!
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