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Braised Short Ribs with potato gratin?

andied Sep 25, 2007 12:41 PM

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. m
    millygirl RE: andied Sep 25, 2007 12:43 PM

    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
      valerie RE: millygirl Sep 25, 2007 12:53 PM

      Agreed. Sounds great.

      1. re: millygirl
        andied RE: millygirl Sep 25, 2007 12:54 PM

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


        1. re: millygirl
          andied RE: millygirl Sep 25, 2007 12:56 PM

          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
            MMRuth RE: andied Sep 25, 2007 01:45 PM

            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. othervoice RE: andied Sep 25, 2007 01:48 PM

          Sounds fantastic! I'd love the recipe also.

          1. c
            chazzerking RE: andied Sep 25, 2007 01:57 PM

            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: chazzerking
              andied RE: chazzerking Sep 25, 2007 02:07 PM

              great idea chazzerking

              1. re: andied
                steakman55 RE: andied Sep 25, 2007 03:30 PM

                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
                  MMRuth RE: steakman55 Sep 25, 2007 03:34 PM

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

                  1. re: MMRuth
                    andied RE: MMRuth Sep 26, 2007 09:03 AM

                    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
                Diane in Bexley RE: chazzerking Sep 26, 2007 09:20 AM

                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. MFoxM RE: andied Sep 26, 2007 09:22 AM

                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. rumgum RE: andied Sep 26, 2007 08:22 PM

                  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!

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