Description
Restaurant-quality short ribs, slow-braised and cooked sous vide until perfectly tender, then finished in a rich veal demi-glace. Fully cooked and effortless to serve.
Simply submerge in boiling water for 21 minutes from frozen and serve.
Perfect over mashed potatoes, polenta, or roasted vegetables for an elevated meal at home.
Cooking directions
Nutritional information
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