48 hr sous vide shortrib, polenta, balsamic miso mushroom sauce, micro green. Looking for suggestions to make it more appealing.
by meatgoblin
48 hr sous vide shortrib, polenta, balsamic miso mushroom sauce, micro green. Looking for suggestions to make it more appealing.
by meatgoblin
16 Comments
A plate/bowl to hold the entire short rib, that looks really awkward to eat. BUT, it looks absolutely delicious & if you’d drop the recipe for the balsamic miso mushroom sauce, that would be amazing!
I think small bowl w the short rib sticking out seems pretentious and probably hard to eat. I would use a bigger bowl with the protein centered
Use a rectangular bowl or cut the short rib in half.
Everyone else has clocked the plate so I’ll leave it. I’d love to see some acid or heat – maybe a radish compressed with some vinegar, or a chili oil. It looks delicious af right now, just needs a touch of contrast.
Others mentioned the plate so I won’t press the issue. I think the micro greens on the short rib look nice, but I think the micros and mushrooms scattered on the polenta look messy. I think it would look cleaner and tighter if the polenta shined on its own next to a decorative short rib. And I agree with my fellow redditor that some heat and acid would greatly benefit this rich dish. They mentioned radish, I think maybe fold some grated horseradish in to polenta or mirror the micro greens and use some larger leaves like a mustard green cooked with chili flakes.
But your cookery looks nice and you don’t need much to make this dish look nice as it is humble in its origins. Good work.
wow yum.
maybe chiffonade shiso leaf, green onion curls or chives would better paired green garnish?
“Why is it bigger than the plate?” is my first thought. Beyond that, I’d add a bit more green to the dish in the form of an herb oil, the singular use of green feels to forced to me. Otherwise very nice.
Bowl too small, beautiful shortrib
Flavors sound delicious! All I can think about though is going for a meaty bite of that short rib and getting the texture of pubes in my teeth. Maybe no micros across the rib? That meat shines all on its own, it’s a beautiful slab.
What microgreens are you using?
Where is Fred Flinstone when u need him? Sorry, that was rude…it actually looks like it would taste amazing, and the “WOW” factor was achieved!
Looking at it, the polenta and the sauce look too loose for my liking. I prefer glazes for short ribs so it doesn’t bleed out to the edge of the plate and gives the rib a nice sheen. Keep the micros confined to the short rib and not spread out; it looks messy. Polenta should look like it has “body” to it and less watery like breakfast grits.
I’d still be happy if I was served this at a home. I like the idea of the balsamic miso mushroom sauce.
I don’t want micro greens on a beef rib. I’d prefer pickled onions or cabbage, maybe some crispy mushrooms or roasted cippolini, or something that goes better in terms of flavor. As for presentation, a thicker or creamier sauce will avoid that thin circle around the polenta which doesn’t look good to me. Maybe a pesto aioli or sun dried tomato cream.
Color. Maybe a roasted red pepper coulis swirled in. Looks great!
Bigger bowl. This looks like very difficult to eat.
Maybe do that thing where you slice the meat into portions alongside the bone.
Bigger bowl different micros splash of parsley oil or herb oil thyme oil prefer