please help me fix my short ribs
I am trying the Stout Braised Short Ribs in this months Gourmet (I always do Daniel Boulud's red wine version which is phenomenal), but it has a bitter after taste. I assume it's from the Guinness. Luckily, I always ake the ribs long enough to allow them to cool and reheat. How can I fix the bitterness? would adding some brown sugar help?
I once made a meat dish with stout that did not turn out well either.
The way I would fix it is to dilute the broth with a concentrated paste of low salt beef broth (I use Minor's). You might also try cooking the sauce down with carrots, celery & onions (lg then discard) to impart a more vegetable-sweet flavor (to drown out the bitter taste). Good luck!