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Sweet & Sour Braised Beef Short Rib

Sweet & Sour Braised Beef Short Rib

Prep time: 20 minutes

Fork-tender, melt-in-your-mouth beef shorty coated in a delectable sweet & sour glaze has a magical way of bringing the “HECK YES!” to dinnertime, doesn’t it? Of course, the olive oil mashed taters, honey and ginger-glazed carrot tzimmes, and tangy apple-onion chutney deserve some credit too! We hope every last bite is nothing ~short~ of delicious.

In your bag

  • Braised short rib with sweet & sour glaze
  • Braising liquid
  • Olive oil mashed potatoes
  • Honey and ginger-glazed carrot tzimmes
  • Apple-onion chutney

At home

  • Medium saucepan and lid
  • Tongs
  • 2 microwave-safe dishes OR 1 microwave-safe dish and 1 small saucepan

The Shorty & Braising Liquid

  1. Add the short rib and braising liquid to a medium pan and set over medium heat. 
  2. Bring to a simmer, then cover with a lid and let simmer, covered, for 15 minutes, or until your short rib is hot. (Pro tip: if your short rib isn’t fully submerged in the braising liquid, use your tongs to flip it halfway through!)
  3. After 15 minutes, use your tongs to remove your short rib and set it aside. Return the pan to the stove over medium heat and let the sauce reduce for another 2-3 minutes until it resembles a glaze. 
  4. Spoon glaze over your short rib to nicely coat!

The Carrot Tzimmes

Microwave option:

  1. Add to a microwave-safe dish, cover with a damp paper towel, and microwave until warmed to your liking. 

Stovetop option:

  1. Add to a small nonstick pan over medium heat. 
  2. Warm for a few minutes until hot!

The Mash 

  1. Transfer to a microwave-safe dish, add a splash of water, cover with a damp paper towel, and microwave until warmed to your liking!

Plate up the short rib, spooning any extra reduced braising liquid over the top as a sauce. Set some taters and tzimmes on the side, along with your chutney for dolloping on top.

That’s it! #Dinnersolved, dinner served.

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