Maggie's Braised Short Rib

Maggie's Braised Short Rib

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Jose Garces

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1269 reviews

The most special ingredient is the slow braised beef and delicate spices. It's a classic comfort food my mom, Magdalena's famous pot roast that she served to me when I was growing up. Slow cooked, sliced, beef short ribs, slow cooked with red wine and spices, mushrooms, served over fingerling potatoes and asparagus.

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Jose Garces

Iron Chef, father, husband, James Beard Award-winner, entrepreneur, and food innovator, Chef Jose Garces is known as a leading culinary authority of Spanish and Latin-American food.
From the Spanish tapas at Amada, his first restaurant, to the playful Japanese street food at Okatshe in Atlantic City, Chef Garces continually pushes the boundaries of culinary excellence.
While he maintains his successful career owning and operating full-service restaurants, Chef Garces is also looking toward the future, with an increased focus on bringing restaurant-quality experiences to the homes and businesses of culinary enthusiasts in new and interesting ways. From enhanced home delivery options and virtual online cooking demos, to live online cooking classes, Chef Garces is excited to connect with both fans of his work on television, as well as the home cook who’d like to experience “chef life” in their own kitchen.
As a child of immigrants and a leader in the diverse and inclusive hospitality industry, the wellbeing of his community in Philadelphia has always been dear to Chef Garces’ heart. To help provide ongoing and actionable assistance to the immigrant community, Chef Garces co-founded The Garces Foundation in 2011. The Garces Foundation provides services, including community health days, English language skills classes that target the restaurant industry, and most recently, an increased focus on procuring and providing food supplies to the food insecure.
Chef Garces is the author of two cookbooks, Latin Evolution and The Latin Road Home, published by Lake Isle Press.

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title slickWhy everybody loves this meal

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The calories and upcharge are worth it for this dish. It cooks so well and tastes amazing. The portion size is more than enough. They could maybe cut back a bit on portions to help with the nutrition/calorie count, but otherwise it is delish. The only reason I won’t order often is because I try to eat lean meats and vegetarians when I can. It will be hard to pass this up when I see it in the future though!

Nikki · 05/27/24

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my favorite meal!

Mary · 05/27/24

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This is my favorite meal! The short ribs are so flavorful and tender you can pull them apart with your fork. Everything about this meal is a 10!!

Michele · 05/11/24

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The flavor from the first bite to the last was delicious. I will order this again very soon.

Michele · 05/10/24

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This blew me away. My short ribs were perfectly cooked and the entire dish was had an incredible flavor.

Michelle · 05/08/24

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The flavor was OUT OF THIS WORLD. This just so happened to be the first dish I ever had from cook unity and I am so thrilled I took the plunge and tried this service. I am so excited to try the rest of the meals!

Paula · 05/08/24

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it's a wholesome meal

Mary · 05/06/24

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Taste and quantity

Amanda · 04/29/24

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Nutritional Info

Calories

840

Protein

45g

Fat

58g

Carbohydrates

39g

Ingredients:

2% Or Less Of Natural Flavors, Allspice, Asparagus, Baby Potatoes, Black Peppercorns, Chicken, Chicken Base, Chicken Broth, Chicken Fat, Corn Oil, Corn Starch, Cremini Mushrooms, Garlic, Ground Black Pepper, Guajillo Paste, Juniper Berries, Kosher Salt, Olive Oil, Potatoes, Salt, Short Ribs, Spanish Onions, Thyme, Tomato Juice, Tomato Paste, Turmeric And Annatto, Water

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Heating Instructions

Chef preparation

Recommended for special occasions.

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 worry if time is an issue - we got you covered!

1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins

dishes

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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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