Red Wine & Herb–Braised Beef Short Rib

Slow-braised boneless beef short rib in red wine, house-made beef stock and fresh herbs, served with roasted garlic mashed potatoes, cider-thyme roasted carrots and a silky rosemary pan gravy finished with our House Savory Gravy.

Single: One generous serving with 6 oz cooked short rib.

Family: Feeds 3–4 with 20 oz cooked short rib, 24 oz roasted garlic mash, 14–16 oz carrots and 12 oz rosemary pan gravy.

Ingredients: Beef short rib, roasted garlic mashed potatoes (organic russet potatoes, A2 whole milk, grass-fed butter, A2 heavy cream, roasted garlic, kosher salt, black pepper), cider-thyme carrots (carrots, extra-virgin olive oil, apple cider, grass-fed butter, apple cider vinegar, thyme, maple syrup, kosher salt, black pepper), rosemary pan gravy (short-rib braising liquid, House Savory Gravy [house chicken stock, house beef stock, yellow onion, grass-fed butter, all-purpose einkorn flour, garlic, tamari, Worcestershire sauce, Dijon mustard, thyme, apple cider vinegar, kosher salt, black pepper], apple cider vinegar, rosemary, black pepper), red wine, house beef stock, onion, carrots, celery, apple cider, tomato paste, garlic, tamari, beef tallow, apple cider vinegar, rosemary, thyme, bay leaf, kosher salt and black pepper.

Contains: Milk, Wheat, Soy, Fish (Anchovy)
Dietary Labels: None
Freezer-Friendly: Yes

This meal is not gluten-free because the House Savory Gravy contains all-purpose einkorn flour.

Reheating — Single: Remove the lid. Microwave for approximately 2½–4 minutes, or until hot throughout. Rest for 1 minute before eating.

Reheating — Family: Remove the lid and cover the foil pan tightly with foil. Heat at 350°F for 30–40 minutes, or until hot throughout.

Keep refrigerated. Best enjoyed within 4 days or freeze.