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
39g
Calories
960kcal
Fat
64g
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
4.8
Based on 475 reviews
Jianqiao · 07/14/25
Kirt · 07/14/25
Cindy · 07/13/25
Helena · 07/13/25
Consistently good quality and prep every time. Love this one.
J · 07/12/25
John · 07/12/25
Makayla · 07/12/25
Paula · 07/12/25
Carlos · 07/11/25
Quinton · 07/11/25
I only wish you provided a little more mashed potatoes but the meal was delicious
Bill · 07/11/25
The sauce meade this meal! Brisket was good but lacked flavor when i tried it without the sauce.
Tashawn · 07/10/25
Aung · 07/10/25
Tell us more about it berry tender good flavor
Alexandria · 07/10/25
Though the carrots didn’t appear charred, they were good. I enjoyed the entire meal!
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.
