Chef Chase Evans presents a hearty dish of braised short ribs with a savory demi-glace sauce. The rich beef is served on a bed of velvety smooth potato purée with a side of lightly charred roasted carrots.
Nutritional facts
Protein
57g
Carbs
43g
Calories
970kcal
Fat
65g
Ingredients
Canola Oil, Thyme, Yukon Potatoes, Kosher Salt, Red Wine, Onion, Heavy Cream, Corn Starch, Garlic, Tomato Paste, Black Pepper, Beef Short Ribs, Veal Demi-Glace Base, Celery, Carrots, Butter, Bay Leaf, Canola and Olive Oil Blend
Contains celery, milk.
Reviews
4.3
Based on 978 reviews
Excellent
Mark · 09/16/26
Good gravy
Michelle · 08/25/26
Sandra · 07/17/26
William · 07/14/26
Laura · 07/14/26
Buff · 07/14/26
Gvantsa · 07/12/26
James · 07/07/26
Michele · 07/05/26
The ribs were great. Lots of carrots….wish they were cooked a bit longer.
Bill · 07/03/26
Alia · 07/02/26
Sharon · 07/02/26
Beef was overcooked and dry.
Victoria · 07/01/26
ok
Susan · 06/30/26
Carrots were underseasoned. Brisket could’ve used more sauce
Charity · 06/28/26
Deborah · 06/28/26
Very tender and enjoyed this meal. Portion was good for lunch but could be larger for dinner.
Chef Chase Evans began cooking simply to finance his studies. Working in a professional kitchen reminded him of playing organized sports in school; it's the ultimate team sport. His passion for cooking developed into a lifelong pursuit of knowledge. A graduate of the Culinary Institute of America, Chef Evans would work and stage in some of the top kitchens around the country as he learned to hone his craft. Today he lives with his wife in Austin, Texas, where he looks to expand his knowledge while creating delicious and nourishing food. When he's not in the kitchen, you can find him on his drum set.
