Wednesday, May 13, 2009

Low and Slow: Braised Anise-Scented Short Ribs

So, this recipe was one of the most full flavored, complex, rich and satisfying ones I have made so far. But overall, I think they're a little too fatty for my taste. I'd like to try the same recipe with a different cut of meat, maybe, because the combination of star anise, ginger, nam pla, carrots, potatoes, soy sauce, rice vinegar, and sugar did really magical things.

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This recipe is a variation on Short Ribs Braised with Mustard and Potatoes, and I wasn't sure if I was supposed to include the potatoes or not; I decided to use them after all because it seemed like it'd make the dish more substantial, so why not? It didn't say to omit them outright, but the variation does sort of just ignore them. I was glad I included them, but I'm still not sure if I was supposed to.

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Served it with the Roasted Red Pepper Vinaigrette from before.

2 comments:

  1. Just a thought, for this, get the butcher to slice the short ribs (korean bbq kalbi style) and use the same ingredients for a marinade. Then throw em on a grill pan for 5 minutes. Would be awesome.

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  2. Had to check and see what you made. I still love this blog concept. Keep it up!

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