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 and Olive Oil Blend, Bay Leaf, Butter, Carrots, Celery, Veal Demi-Glace Base, Beef Short Ribs, Black Pepper, Tomato Paste, Garlic, Corn Starch, Heavy Cream, Onion, Red Wine, Kosher Salt, Yukon Potatoes, Thyme, Canola Oil
Contains milk, celery.
Reviews
4.4
Based on 849 reviews
This was excellent! The meat was very tender. The carrots were sweet. I enjoyed it.
Julianne · 04/03/26
Victoria · 04/03/26
The beef is so tender. The carrots were delicious
Caryn · 04/02/26
Need more sauce and carrots
Scott · 04/02/26
Aylin · 04/02/26
Pam · 04/01/26
This tastes exactly like my sainted mothers beef "stew", from my childhood.
Marcus · 04/01/26
The meat tasted like meat that was in the microwave too long & I heated using the oven. It’s the first one I tried and it is a premium meal. I sincerely hope the non-premium are better than this was.
Shauna · 04/01/26
Shurla · 04/01/26
Bryson · 03/31/26
Richard · 03/31/26
Lori · 03/31/26
Eejung · 03/30/26
I believe this is the best meal on here
Jansen · 03/30/26
Tasted like it was legit home made in my kitchen. Absolutely amazing.
Sarah · 03/29/26
Leith · 03/29/26
Sauce disappears in the cooking process. Had to cover tough meat with BBQ sauce(Sweet Baby Rays)
Amy · 03/29/26
Daniel · 03/28/26
David · 03/28/26
They’re not adding a demi glacé - just putting pan drippings. I thought they’d have corrected it but no. Meat is cut. They literally threw black dotted something on carrots. NOT CHARRED AT ALL!!
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.
