Airline menu planners take note: passengers–including this one–love comfort food. My short ribs with a twice baked potato on a recent American Airlines flight in first class was hardly gourmet or elegant, but tasted excellent.
Taste Test: Short Rib + Twice Baked Potato In American Airlines First Class
I was flying from Chicago (ORD) to Los Angeles (LAX) on a late-evening flight and had a choice between salmon (always a safe bet), chicken (also not bad), a fruit and cheese plate (stupid, since fruit and cheese plate is a dessert option for everyone), or beef short ribs. I ordered the short rib – it’s usually a good bet on AA (unlike filet mignon).
Short Rib with Steakhouse Sauce
twice baked potato and grilled onion
Dinner began with a choice of beverage and warmed mixed nuts…another “comfort food” I quite enjoy, especially because the AA mix includes pecans and pistachios. To drink I had club soda, which is no longer provided by Canada Dry (the new brand is Q Club Soda, which has a touch of Himalayan sea salt).
The main course wasn’t pretty (it had splattered all over the casserole dish), but it was delicious…not a high-quality cut of meat by any means, but extremely tender and the “steakhouse” BBQ sauce was a nice mix of tangy and sweet. The twice baked potato was a great addition and even the grilled onions paired well and were not too strong.
As for the sides, I thought the sauce over the shrimp appetizer was far too sweet, but the green salad was fresh and I appreciated the simple olive oil and balsamic vinaigrette dressing.
This dish is a winner…it’s filling and delicious.
So filling, in fact, that I could not find the room to eat the cheese plate served for dessert.
(well, I did eat my “first” dinner in the Admirals Club prior to the flight in case the short rib turned out bad…)
Well done, AA!
Each week, my Meal of the Week feature examines an airline meal from my travels over the years. This may be a meal from earlier in the week or it may be a meal served over two decades ago.
Yup. I’ve developed a more productive food regimen over the past few years. But it is nice to cheat when I am up front on American – the short rib is fatty enough to survive the indignity of the convection oven. Too bad they did not serve the mac and cheese with it.
It is true that short ribs are a naturally fatty cut of meat, known for their generous marbling of intramuscular fat and connective tissue. The knowledgeable chefs trim the meat to the perfect amount of fat, ensuring it’s rich and melt-in-your-mouth, yet not too fatty.
What a feast!
Can’t argue with ‘scrumptious’!
Scrumptious… Definitely the word of the day!
With its crisp and clean taste, Q Club Soda is among the best on the market.