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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.
            http://www.chow.com/recipes/11379

            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.