Braised Short Ribs

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
  • Base dish: Braised Short Ribs, plus a vegetable and a starch
  • Plate 1: Make a simple arrangement, in the center of a round plate, of short ribs, Dauphinoise Potatoes, and steamed green beans sautéed with chopped shallot.
  • Plate 2: Using the recipe for Grits with Cheddar Cheese as a base, prepare the grits but omit the cheese and, instead, add a little heavy cream. Place grits on center of a round plate and top with Collards with Ham. Place short rib on top of the collards, nappé with a little sauce, and top with crispy onion rings.
  • Plate 3: Prepare Grits with Cheddar Cheese using smoked cheddar. Pour the grits into a hotel pan, smooth, and chill until firm. Cut rectangles and brown lightly in butter. Plate the grits cake on a large square plate with the short ribs, Collards with Ham, and Glazed Tournéed Carrots.
  • Plate 4: Prepare potato purée, flavor with horseradish, and thin with hot cream. Spread a little purée on rectangular plate and top with Pont Neuf Potatoes. Add short rib and spinach flavored with garlic. Top the short rib with a little salad of frisée and shallot mixed with vinaigrette.