Well it’s definitely interesting to look at! I freaking love short ribs and that sauce looks incredible!
InfectedAlloy88 on
Everything about this looks and sounds amazing! My kind of meal.
Dry-Radish-4315 on
Plate looks excellent. How did you make your onion cream?
7minutesinheaven1 on
Looks beautiful and tasty
VelociFapster on
Beautiful clean- love the construction of the mushies on the mash. Great work
[deleted] on
I’ve cooked a lot of short ribs over the years, none to look like this? Are these beef? Are these boneless? I went to a restaurant one year with my wife, and they served us “short ribs.” They were not short ribs, they were beef medallions. Interesting enough, that’s what they called short ribs in the area.
MrCrash2U on
Absolutely gorgeous.
This is superb plating.
petitejesuis on
Brunoise what? That’s like having “dice” or “julienne”, with no further description
zonkyslayer on
Looks really nice.
If I *HAD* to pick something I’d say make the potato symmetrical, because it kind of looks like a sailboat right now. But honestly, that’s me being super knit-picky.
Well done.
skoffs on
The pic on angle looks *significantly* better than the above pic. If it needs to make an appearance on anything (eg. restaurant’s website), that’s your money shot
Eastcoastconnie on
No notes. The mash is slightly vaginal in shape but that’s fine with me lmao
JedediahCyrus on
As a plating question, how did you make the little trough out of the potatoes? It looks perfect.
Purple-Tumbleweed on
Usually I don’t care for so much sauce, but this looks and sounds amazing!
13 Comments
Well it’s definitely interesting to look at! I freaking love short ribs and that sauce looks incredible!
Everything about this looks and sounds amazing! My kind of meal.
Plate looks excellent. How did you make your onion cream?
Looks beautiful and tasty
Beautiful clean- love the construction of the mushies on the mash. Great work
I’ve cooked a lot of short ribs over the years, none to look like this? Are these beef? Are these boneless? I went to a restaurant one year with my wife, and they served us “short ribs.” They were not short ribs, they were beef medallions. Interesting enough, that’s what they called short ribs in the area.
Absolutely gorgeous.
This is superb plating.
Brunoise what? That’s like having “dice” or “julienne”, with no further description
Looks really nice.
If I *HAD* to pick something I’d say make the potato symmetrical, because it kind of looks like a sailboat right now. But honestly, that’s me being super knit-picky.
Well done.
The pic on angle looks *significantly* better than the above pic. If it needs to make an appearance on anything (eg. restaurant’s website), that’s your money shot
No notes. The mash is slightly vaginal in shape but that’s fine with me lmao
As a plating question, how did you make the little trough out of the potatoes? It looks perfect.
Usually I don’t care for so much sauce, but this looks and sounds amazing!