Short Rib And Fennel Ragout With Pasta I Made It

Short Rib And Fennel Ragout With Pasta

pointsevenout 10 years ago
Recipe by Chefmeow: Short Rib And Fennel Ragout With Pasta/saved
Where's the flavor! Looks like it should be there but I didn't care for it that much. Ribs were fall off the bone but not that flavorful. Maybe I'm not used to the fennel. There's only so much salt one can put on a dish. Need somehow to bump up the ragout flavor. It is what flavors the pasta and what the ribs are nestled in.
It gets 3-stars from me. I'll try this again after it cools of. Maybe the flavor is better that way.
Recipe comes out exactly to spec.
Flag
mommyluvs2cook 10 years ago said:

Maybe doubling up on those spices/herbs would have helped...I do know that fennel is either loved or hated. I love it but nobody else I know cares for it...

Flag
frankieanne 10 years ago said:

I'm not a fennel fan myself. Did you use wine or sub something else?

Flag
pointsevenout 10 years ago said:

I did get the wine. Shhhhhh...............

Flag
frankieanne 10 years ago said:

Your secret is safe with me. :)
I was thinking that perhaps that was where the flavor was coming from but if you had that...

Flag
pointsevenout 10 years ago said:

Two days dwell time in the fridge and warmed just above tepid made a lot of difference in the Fennel ragout stew. Nice flavor with a little heat at the end and the heat builds the more eaten. Can't smell or taste the slight licorice flavor of the Fennel once it's simmered into the ragout.

Flag
frankieanne 10 years ago said:

Interesting how some dishes get better after they sit a while.

Flag