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Braised Short Ribs with Red Wine Reduction
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.
Nutritional facts
Protein
36g
Carbs
60g
Calories
730
Fat
38g
Ingredients
Canola and Olive Oil Blend, Bay Leaf, Butter, Buttermilk, Cumin, Beef Base, Beef Short Ribs, Black Pepper, Garlic, Heavy Cream, Red Wine, Kosher Salt, Mirepoix, Shallot, Rainbow Carrots, Yukon Potatoes, Thyme, Harissa, Maple Syrup
Reviews
4.4
Based on 268 reviews
Yummy
mary pregeant · 12/21/24
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About Chris Ratel
Chris 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.
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