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 911 reviews
roy · 05/16/26
Sharon · 05/15/26
Tina · 05/15/26
Always a solid choice. I love the roasted carrots included. The meat was a tad tough this time but still overall very home cooked Sunday dinner vibe!
J · 05/15/26
I wanted to love this.
1)no gravy,only thin"broth"
2)beef was tough w/o much flavor
Not a favorite¬ one we would order again, could have been great with an actual gravy,seasoning&30m longer cook
Quinlan · 05/14/26
RONNIE · 05/14/26
Jacob · 05/13/26
David · 05/12/26
Beef tasty yet tough. delivered with plastic seal open already. Extra cost for lesser quality.
leslie · 05/12/26
Flavor, high protein
Meredith · 05/11/26
The carrots were the star of the show followed by the potatoes. The beef was so dry, so hard to chew!
Rosha · 05/11/26
Delicious
Lillian · 05/11/26
Maria · 05/09/26
Lori · 05/09/26
Very good. I enjoyed it.
Donna · 05/09/26
Really great taste
Dave · 05/08/26
outstanding!
Jason · 05/07/26
Like mine on the rare side
Katherine · 05/07/26
Joshua · 05/06/26
The short ribs were so tough they were a choking hazard. The flavor was good, however the texture being so tough made this meal inedible.
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.
