Braised Short Ribs with Red Wine Reduction
Another French-inspired classic! Chef Chris seasons, sears and slow cooks boneless short ribs in red wine and homemade beef stock with herbs and roasted vegetables until they are fall-apart tender. Served with spicy-sweet harissa carrots and the melt-in-your-mouth creamy buttermilk mashed potatoes, you may have a difficult time sharing this meal or even saving some for lunch. Chef highly recommends heating this meal in the microwave.
Nutritional facts
Protein
36g
Carbs
61g
Calories
720kcal
Fat
36g
Ingredients
Maple Syrup, Harissa, Thyme, Yukon Potatoes, Rainbow Carrots, Shallot, Kosher Salt, Red Wine, Onion, Heavy Cream, Garlic, Black Pepper, Beef Short Ribs, Beef Base, Cumin, Celery, Buttermilk, Carrots, Butter, Bay Leaf, Canola and Olive Oil Blend
Contains celery, milk, soybeans.
Reviews
4.2
Based on 1840 reviews
Great!
Sharon · 10/15/26
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About Chris Ratel
Chef Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn, and the Oyster Bar in Grand Central Station. Ratel presently works privately for clients and caterers in the NYC and Hudson Valley areas. Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.
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