SHORT RIB

There’s something very comforting about braised beef. For something so simple, it takes a relatively long time, and there’s a lot of steps- makes it challenging to get that slow-cooked comfort on a weeknight. But hey, that’s where we come in. We spared you all the heavy lifting, but you still get to enjoy the best parts: the aromas that fill your kitchen and tantalize your senses, the satisfaction that comes from enjoying a healthy, hearty dinner in the comfort of your home, and most importantly, the tastes and flavors! What are you waiting for? Get in there!

For the braised short ribs:

The caramelized onion and truffle jus is not only used to sauce up the shorties, but is also used to reheat them! In a pot large enough to fit all your short rib pieces, warm the caramelized onion + truffle jus over medium low heat. Add a few splashes of water to thin it out, and once it comes to a simmer, nestle the short ribs in there. Add a bit more water so that they are about ⅓ submerged, and cover with a lid. They will take about 5-7 minutes to warm through, so let’s get everything else ready!

For the potatoes:

I was introduced to this style of potato preparation in Rome, at a little corner restaurant. I was incredibly hungover, and it seemed like the perfect cure. Since then, I have learned that these potatoes are more than just a delicious solution to a difficult morning- they work in so many ways! To warm them up, heat a large saute pan over medium heat. Drizzle a small amount of olive oil in the pan, and scoop the potatoes out of their container. Give them a toss, and add a splash or two of water so that they steam out a bit. Stir them up so that they heat through!

For the broccolini:

Best way to reheat this component is underneath the broiler. On a sheet tray lined with tinfoil, lay out the pieces of broccolini in an even layer. With the oven on low broil, place the tray on the highest rack and broil for 3-4 minutes, flipping the pieces over halfway. We want to get some char on these, so a bit of caramelization is good 🙂

To finish the jus:

Once the short ribs are warmed through, remove them from the pot, and start reducing the jus. Over high heat, bring it up to a boil and reduce down until it’s thick and saucy. Add a whack or two of butter if you’d like!

To plate: 

Start with the potatoes and broccolini. Make a nice bed for your short rib to perch atop! Finally, drizzle that caramelized onion and truffle jus all over everything. Dig in! Dinner is served, and solved. 

CAESAR SALAD

Thanks for ordering!

Everyone loves a good caesar salad. To me, it’s all about the dressing, and the toppings. The leaves are just a vessel for all that creamy, cheesy goodness. Tonight’s caesar salad is all about those textures. We wanted it to be crunchy- and not just the lettuce! Crisp shaved fennel, lemon breadcrumbs, roasted parm crunchies, it’s all there. Dressed up with the caesar dressing, you can’t go wrong. Toss the salad in a mixing bowl with the caesar dressing, give it a season with some salt and black pepper, and enjoy 🙂