We finished our short rib discussion yesterday without a finished dish. Since we have guests arriving today, we needed to assemble a variety of dishes for this evening’s menu, one of which will feature the olive-brined short ribs. We have spent some time working on the delivery of flavor, from a quick hit to the subtle development of flavors as a dish progresses. Short ribs are rich, decadent, and can be heavy. In preparing a short rib dish, we sought out ingredients with their own clarity to achieve balance. We made a ginger flavor strip to add spice and floral components to the dish, while our melon confit added a refreshing, juicy crispness. We married the clean and rich flavor components with a miso butterscotch sauce, tying burnt caramel with salty, fatty, and a touch of acid. The dish works because the flavors all work to elevate one another.
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