Thank you, CV — that's exactly what I was going to suggest. It's awfully hard to mess up a braise, and I'm sure it'll be fine without. If you'd like, you can always sprinkle fresh herbs over the top before serving, but it isn't crucial to have them. Hope you enjoy the dish!
At this point, I would just taste it as see if you like it. Many short rib recipes have few/no herbs, so your dish would likely resemble one of those rather than what Minimally Invasive intended. Remember that there isn't just one way to cook something.
Heck, there are probably billions of cooks who deliberately left out some or all of the herbs called for in a given recipe.
A recipe is not gospel, it's a written suggestion.
Anyhow, you're the one who is going to eat it, so try it now and see if you like it. What the Food52's commenters' opinions are carry far less weight than your own in this situation.
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Heck, there are probably billions of cooks who deliberately left out some or all of the herbs called for in a given recipe.
A recipe is not gospel, it's a written suggestion.
Anyhow, you're the one who is going to eat it, so try it now and see if you like it. What the Food52's commenters' opinions are carry far less weight than your own in this situation.
Good luck.