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
4.3
Based on 901 reviews
Laura · 05/06/26
Jacqueline · 05/06/26
Delicious
Michelle · 05/05/26
Was tender but not a gravy but more of an au jus sauce which didn’t really go far. The carrots were good I like Al dente for my veggies.
Maureen · 05/05/26
Richard · 05/05/26
Denise · 05/03/26
Barbara · 05/03/26
The flavor was very good, but the meat was a little tough.
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.
