Keep your potato and veg together. Makes the plate very hectic having two different sets of sides
LongroddMcHugendong on
Don’t mean any disrespect, and your plate looks beautiful, but that short rib looks pretty unappetizing, quite gray and bleh. Sauce looks a little thin too.
Certain-Entry-4415 on
Like an other man saying, plate beautifull but the meat is súper meh.
Sear it glaze it wahtever but gives her lkfe
EmergencyLavishness1 on
What’s on the plate at 6 o’clock? It looks like it’s been pre-chewed then put back on the plate.
Reiterate the others, meat and just needs colour.
musty_carlos on
I think a better execution of each ingredient would be beneficial to the overall plating
Philly_ExecChef on
Is the braise in the room with us now?
yells_at_bugs on
Depending on the price point, It definitely sounds delicious in a very “comforting” way. Solid ingredients, but for a dining out experience, you’d definitely want to step up your presentation. A good sear on your short rib, and play with height. I would even say this dish could be a play on a forest floor type rendition. Mushrooms wouldn’t hurt, and it’s totally understandable if white dishes are all you have to work with, but white dish ware rarely ever does a dish justice.
Eastern_Bit_9279 on
You want a nice shiny , glossy jus that should’ve been basted over that beef when you were plating
OkButterscotch8118 on
Maybe braise the short ribs at 180f for 20hours you’ll have fall of the bone and the meat is pink
Unicorn_Sush1 on
You should practice charring certain elements. Also that short rib looks sad
10 Comments
Keep your potato and veg together. Makes the plate very hectic having two different sets of sides
Don’t mean any disrespect, and your plate looks beautiful, but that short rib looks pretty unappetizing, quite gray and bleh. Sauce looks a little thin too.
Like an other man saying, plate beautifull but the meat is súper meh.
Sear it glaze it wahtever but gives her lkfe
What’s on the plate at 6 o’clock? It looks like it’s been pre-chewed then put back on the plate.
Reiterate the others, meat and just needs colour.
I think a better execution of each ingredient would be beneficial to the overall plating
Is the braise in the room with us now?
Depending on the price point, It definitely sounds delicious in a very “comforting” way. Solid ingredients, but for a dining out experience, you’d definitely want to step up your presentation. A good sear on your short rib, and play with height. I would even say this dish could be a play on a forest floor type rendition. Mushrooms wouldn’t hurt, and it’s totally understandable if white dishes are all you have to work with, but white dish ware rarely ever does a dish justice.
You want a nice shiny , glossy jus that should’ve been basted over that beef when you were plating
Maybe braise the short ribs at 180f for 20hours you’ll have fall of the bone and the meat is pink
You should practice charring certain elements. Also that short rib looks sad