Braised Short Ribs with Red Wine Reduction
Chris Ratel
704 reviews
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.
by
Chris RatelChris 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. Chris 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.
Why everybody loves this meal
Absolutely delicious
Marleni · 09/21/23
Freakin’ Delicious!!!!
John · 09/08/23
sides a little spicy. meat a little tough. still a favorite.
Matthew · 09/08/23
Why is this not offered regularly? I have had some good short ribs from Cook Unity (Jose Garces' is awesome), but these took the prize. Best, most tender, meaty, plentiful, flavorful meat with creamy, homemade potatoes. The cut up veggies complemented the meal, as well.
Karen · 09/04/23
loved it. Good portion size, tender and great flavor. The spicy carrots give it a nice little kick. will become a staple in my order.
Jose · 07/31/23
Perfect seasoning.
Michelle · 07/26/23
this dish is my favorite and delicious, it should be on the menu every week!!
Mandi · 12/14/22
Absolutely outstanding meal!!!
Lee · 11/29/22
Nutritional Info
Calories
810
Protein
37g
Fat
47g
Carbohydrates
57g
Ingredients:
2% Or Less Water, Acidity Regulator, Beef Base, Beef Fat, Buttermilk, Caraway, Carrots, Celery, Citric Acid, Coriander, Corn Oil, Cultured Pasteurized Reduced Fat Milk, Cumin Seeds, Extra Virgin Olive Oil, Garlic, Ground Black Pepper, Harissa Paste, Honey, Kosher Salt, Lactic Acid, Lemon Juice, Maple Syrup, Milk, Mirepoix, Modified Corn Starch, Natural Flavors, Olive Oil, Onions, Pasteurised Cream, Potato Starch, Potatoes, Rainbow Carrots, Red Wine, Red Wine Vinegar, Rehydrated Chili , Roasted Beef And Beef Stock, Salt, Spanish Onions, Sugar, Sunflower Oil, Thyme, Tomato Paste, Unsalted Butter, Vermont Pure Grade A Dark Amber Pure Maple Syrup, Water, Yeast Extract
Heating Instructions
Chef preparation
Recommended for special occations.
1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through
Quick preparation
Don't you worry is time is an isue we got you covered!
1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins
We’re CookUnity, a chef collective.
We envision a world in which chefs are no longer bound by the economic and geographic limitations of the current restaurant model. One where culinary artists can reach beyond the neighborhood, and share their craft with millions of people.
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Small batch meals crafted by top culinary talent. Delivered to your door each week.
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