Braised Short Ribs (15oz.) Meal Kit

Serves 2. Medium Prep. Ready in 20 minutes.
Topped with a citrusy gremolata and a rich demi-glace. Served with a Brussels Sprouts salad.


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Short ribs braised in red wine for six hours until they are fall-off-the-bone tender. Topped with a citrusy gremolata and a rich demi-glace that has simmered for three days. Oh my! Comes with a black kale and shaved Brussels Sprouts salad garnished with 20-month-old Grana Padano Riserva, Marcona almonds and dried currants, finished with a house-made shallot and Dijon vinaigrette.


Beef short ribs, red wine, beef stock, citrus zest, black kale, Brussels sprouts, cheese, almonds, dried currants, shallots, Dijon mustard, olive oil, vinegar.

Assembly Instructions

  1. Preheat oven to 350ºF. Cover oven-safe short rib container in foil and heat for 15-20 minutes until heated through.
  2. While that’s warming up, playfully toss the sprout salad with dressing and cheese in your special serving bowl. Mix gently until well combined. Then scatter almonds and currants on top.
  3. Warm up your serving platter.
  4. Pour demi-glace into a small saucepan and bring to a light boil.
  5. Reduce heat to medium and simmer until reduced to a syrupy splendour. Keep an eye on the demi-glace so it doesn’t burn.

Serving Suggestions

Line up the short ribs on your heated serving platter. Drizzle demi-glace over each of those succulent ribs and crumble on the gremolata.