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Rib on the bone gravy - tarragon replacement

post #1 of 7
Thread Starter 

Hi Folks,

I usually make a gravy for rib on the bone using flour, garlic, shallots wine, beef stock and adding tarragon at the end which moves the gravy to a completely new level! but my butcher couldn't source tarragon this time so I'm stuck. what would you recommend as an alternative to achieve similar effect: combination of thyme and ani seed perhaps?

post #2 of 7

I would not use tarragon with rib on the bone but rather a stronger flavor.

like thyme or rosemary.

when pork, you could use star anise but keep it subtle.

post #3 of 7

I wouldn't use tarragon either, it's not well suited to a rib roast.  I would definitely use thyme or rosemary or both.  If it's pork I would also use fennel seed.  

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #4 of 7

Since you can't get tarragon go with thyme and/or rosemary.  Both are strong flavor herbs, but I usually put them in a paste rubbed on the roast.  This way the jus is flavored from the start.  Unless you shock it with tarragon at the end in which case I missed something when I read the OP.

post #5 of 7
Thread Starter 

thanks for all comments,  I'll experiment with thyme and anise seed combination to replace tarragon, be brave and try tarragon to go with beef gravy! It's like between John Wayne and James Deane :-)

post #6 of 7

not thyme/ rosemary AND anise in a combo.

but that's up to you.

post #7 of 7

OP.... this link is just for example.

http://www.localharvest.org/fresh-herbs-C8959

Never be at the mercy of your butcher again!

 

mimi

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