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Side dish help

I’m making braised short ribs for a dinner party this weekend. I need some side dish ideas that don’t require baking .. also, I hate mashed potatoes. Any ideas?

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  1. How about egg noodles, steamed green beans (the skinny haricots verts if you can get them) and this arugula, radicchio, grapefruit salad with mint, all of which will help offset the deliciously rich short ribs. (The salad has been a huge hit everytime I serve it.) http://www.bigoven.com/163010-Arugula...

    4 Replies
    1. re: GretchenS

      I agree that the noodles would be great as well. You could also do a basmati or jasmine rice which would go great with the ribs.

      1. re: GretchenS

        The salad sounds good. I'm not a big mint lover. Would any other herb be good?

        1. re: ChristinaMason

          The last time I made this salad I was in a big hurry and forget the mint completely and I still got raves from everyone. And that was at the Superbowl party when it had some pretty heavy competition!

        2. re: GretchenS

          Thanks for all the good ideas! I think I will go with rice/egg noodles and swiss chard.. Although that Korean Style Broccoli Salad sounds damn good.

        3. Fauxtatoes? Made with cauliflower.

          Seriously, polenta goes very nicely with short ribs, it's the alternative to the short ribs/mashed potatoes coupling. Serve some sauteed greens; spinach, swiss chard, kale, on the side.

          Now, I know you said no baking, but roasted potatoes, carrots and parsnips in combo are a very nice side as well.

          1 Reply
          1. re: bushwickgirl

            I love that you're feeling the love for fauxtatoes, lol! ~ :-) In addition to those, always a menu staple with meat loaf, too, I've been making braised short ribs a lot this year served over pureed rutabaga/yellow turnip.

            Really wonderful combination, and has great color on the plate.

          2. This is a pretty good side that goes with many dishes.

            1. I second the polenta idea. Or how about a white bean puree (with rosemary & roasted garlic)? You need something to pour all that yummy braising liquid over.

              1. Third on polenta. Made this for short ribs we cooked this past Sunday. It's such a delicious combination.
                Also made as a side spinach salad w/blood orange segments, red onion, toasted almomd slivers, and orange vinaigrette. Bright flavors offset richness.

                1. How are you flavoring the short ribs?
                  If you hate mashed potatoes, do you also hate celery root, sweet potato, yam, squash, and white bean mashes/purees? If so, creamy/(gorgonzola! marscapone!) cheesy polenta or grits, qunioa/barley/other whole grain pilaf, spaetzle, orzo, spaghetti squash, chickpea fries. Or if you're feeling like putting in the time, fresh pasta, gnocchi or gnudi (try adding fresh horseradish to the dough).

                  Plus another vegetable, like: Shaved brussels sprouts with pine nuts or hazelnuts, browned butter, lemon.
                  Sauteed greens - swiss chard, turnip/mustard greens, spinach or kale- with tomatoes, garlic, red wine, sultanas, preserved lemon, pearl onions-- depending on your tastes.
                  Glazed/caramelized carrots, parsnips, turnips, celery- whatever combination you like.
                  Asparagus or broccoli rabe, prepared simply.

                  2 Replies
                  1. re: gwendolynmarie

                    I made "mashed potatoes" with cauliflower instead of potatoes, it was yummy and my daughter told me they were "the best mashed potatoes she has even eaten".

                    1. re: foodsnob14

                      I was going to suggest cauliflower puree; Tyler Florence made it on his Ultimate Recipe series and it looked delish! You could roast some peeled & cored apples and onions to mix with the cauliflower before pureeing. I'd also go with asparagus, simply grilled or roasted with a drizzle of olive oil and a bit of thyme and kosher salt. Light side dishes for a heavy meat...

                  2. When I make short ribs, I like to serve them with baby new potatoes. I boil the potatoes until their cooked through, then lightly smash each with the bottom of a pan - each potato should still be in one piece, just squashed a bit. Then fry them before serving in a little olive oil and sprinkle with salt and pepper and a little garlic if you like. For a vegetable, I like snap peas because of the contrast in texture to the silky short ribs. Or a nice fresh, crisp green salad.