Boneless beef short ribs slowly braised "pot roast style" for hours with Cabernet Sauvignon, carrots, onion, celery, tomatoes, and beef stock until fork tender. Served with a gratin of sliced potatoes, thyme, Parmesan, and a light garlic cream. Brussels sprouts, butternut squash and shallots are roasted.
Top the beef (or everything!) with the salsa verde that comes on the side, made of chopped parsley, garlic, lemon zest and juice, anchovies, capers and shallots, grated horseradish, and olive oil.
Beef short ribs
Half and Half Cream
Anchovy in oil
Servings Per Container: 1.5
Amount Per Serving*
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.