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Braised Short Ribs with potato gratin?

What do you think of this combo? I know mashed potatoes, especially of the garlic variety might be more traditional or common, but I make a really great gratin that everyone raves about that I can have sitting in the oven while I entertain my friends and not fuss over too much and worry about drying out.

Am I over thinking this?

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  1. Over thinking?? I think so.....sounds perfectly good to me. When can I come over to taste :)
    I think the cover of Bon Apetit this month is short ribs and polenta....looks fab.
    Are you willing to share your great gratin recipe??

    4 Replies
      1. re: millygirl

        of course, happy to share it. Its impossibly easy and I've had people rave about it, always a go to dish for me.

        http://www.epicurious.com/recipes/foo...

        1. re: millygirl

          oh, forgot to mention! I use the short rib recipe from the Balthazar cookbook, I really love the flavor and for entertaining, short ribs are just the easiest. they taste better when made the day before and all you have to do before serving is reduce the sauce and heat them through- couldn't be simpler!

          1. re: andied

            One of my absolutely favorite recipes! I have some short ribs in the freezer awaiting cooler weather. I sometimes serve them with spatzle, but the potato gratin sounds perfect.

        2. Sounds fantastic! I'd love the recipe also.

          1. one thing I do that gives a little more oomph to the gratin and lets it stand up better to something like short ribs is to add some parsnips to the potatoes.peeled and sliced and done just like the potatoes. they're good mashed too, especially cooked in chicken stock and mashed with heavy cream, and a little nutmeg and white pepper

            5 Replies
              1. re: andied

                Just had a terrific meal at Marseille in NYC of braised short ribs with a root vegetable gratin. I am sure you could Google and find a recipe, along with these tips. All I can say is that it was a fantastic combination and when paired with a glass of Cotes du Rhone

                1. re: steakman55

                  Occurred to me that some celeriac in such a gratin would be a nice addition.

                  1. re: MMRuth

                    I think adding another vegetable is a great idea. Rather than serving another side of roasted root vegetables, incorporating them into the gratin may be the way to go and will save me some time. a simple salad as a first course and I think my menu is planned.

                    thanks to all for the wonderful tips!

              2. re: chazzerking

                Chazzerking, love the addition of parsnips. A much neglected vegetable in my book. It's not just for chicken soup. I also do a mash of white potatoes, parsnips and carrots.

              3. Sounds like a good combo. Some people use celeriac puree, but it's essentially just whipped up starch. Have fun cooking!! Short ribs are my favorite!

                1. I made exactly this dinner combination last night. Such a coincidence, I only came across your post this evening. It's not only a great combination...it's even better as leftovers. Enjoy!