Feb 18 2008
Posted by chefRob under American, European, French
Braised Short Ribs Persillade with Mashed Potatoes
The art of braising is one that requires plenty of patience, a good heavy pot and an oven or stove top. Once you have assembled these 3 components, you can begin the creative processes necessary to make this dish and to become an expert braiser.
Short ribs come in 2 different cuts, flanken (long and skinny) and English style (long and thick). The flanken style are a 3 boned style of rib that finds it uses in the cuisines of Asia and the Pacific Islands. Kalbi ribs or Maui ribs are two variations using this type of cut and hold up well to grilling while English style work best for braising and are the ones we will be using for this recipe.
This dish takes a bit of time (mostly just waiting for the cooking process to be completed) to make, but it is one that is simple in ingredients, simple on flavors and simply delicious. Hints of red wine, if you so choose to use it, garlic, parsley and caramelized onions are what to expect. The garlic and parsley components of this dish make up the persillade, what I’m going to discuss next.
