Beef short ribs come from the chuck (shoulder area), and are exactly as they seem— “short” and “ribs”. It’s a muscle that puts in a lot of work, so it is full of flavor, and when cooked long and slow, it becomes very tender and soft. We braised these bad boys for a while in oolong tea, a traditional Chinese black tea. We wanted something fun and different with the salad so we decided with matcha for the vinaigrette, hence the ~awesome~ color. Toasted farro with maitake and oyster mushrooms as well as cauliflower + broccoli round out this assortment. Dig in and tell us what you think! 🙂
What’s in your bag:
- Short ribs
- Sichuan peppercorn honey jus
- Farro
- Cauliflower and broccoli
- Kale + arugula salad
- Matcha vinaigrette
What you’ll need from home:
- Aluminium foil-lined sheet tray
- Medium sauce pan
- Saute pan
- Bowl
- A lil H2O
Total prep time: 10 minutes
The Short Ribs & Jus
- Place the short ribs into a sauce pan with the jus. Pour in enough water to bring the liquid halfway up the meat.
- Cover the pot, and heat the meat (we rhymed!) in the liquid over a medium flame for 7-8 min. Flip the ribs and heat covered for another 7-8 min until heated through.
- Remove the ribs from the pot and simmer the jus over medium heat, uncovered, until reduced to a thick consistency. You’ll know you’re done when the sauce coats the back of a spoon.
Cauliflower + Broccoli
- Preheat your oven to 350F.
- Drizzle some olive oil on your sheet tray.
- Place cauliflower + broccoli on the tray, and warm in the oven for 7-8 minutes. Remove carefully.
The Farro
- Warm the farro in a saute pan over medium heat for about 2-3 minutes or until warmed through.
The Salad
- Eat it cold! Mix the greens and vinaigrette in a bowl.
- Season with S+P and toss, toss, toss!
The short ribs are the star of the show, so plate those first. Surround them with your cauliflower + broccoli, farro, and salad. Drizzle the jus over the short ribs. Eat up peeps!
That’s it! Dinner solved, dinner served. #weareWECO
