48 Hour Short Rib

48 hour short rib

This is one of my favorites. It is so tender it melts in your mouth like butter. I learned this cooking method for short ribs from Sean Brock.  Ever since I tried it at McCrady’s,  I am now convinced this is the way a short rib should be. Unfortunately,  some of my guests don’t feel the same way. I have gotten a few complaints about it cause it is not what they are used to. I wish some people wouldn’t be so scared to step outside of the box and try something new.


2 Responses to “48 Hour Short Rib”

  1. Keep doing what you are doing. cater to your guests needs but you know what good food is. Don’t stop serving what we know is good and they way it should be, you are educating them. Gotta roll the dice, no matter what everyone won’t be happy. put a couple home runs on the menu and special them to death. Now you need to educate the wait staff on what good food is and how to sell it. They have to have the knowledge, appreciate where it comes from, and get behind the food. not an easy task by any means, just keep on them at pre-shifts, provide the information. The ones that want to make money will back the food and the specials up. I do pop quiz questions in pre-shift for a free app or a flatbread, or whoever sells the most special(minimum of 5) and I will make them dinner. You have to motivate them, as much as it sucks to say, you need them. I don’t know the situation there but a good server can most often times squash problems at the table right then and there on how or why something is the way it is when they have the right information. Sometimes there is nothing you can do about it, they are paying and you say ok. to a point. Looks good and I would eat the hell out of it.

  2. Liane Bailey Says:

    I agree people are often afraid to step out of the box but that is where I think your knowledge and personality as a chef must enter the scene. Promote this by talking/meeting with the guests and convincing them or by ensuring the serving staff is promoting with the first hand knowledge from tastsings, etc. If the staff is excited about the dishes then their passion will shine through in their conversation promoting it to the guest…They are your biggests allies to get these dishes out there by talking them up!!!

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