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About the Dish

2 pounds Braised Beef Shortribs
2 medium Orange
2 small Spring Onion
2 pats Butter
Per Serving
Calories 429
Total Fat 34 g
Saturated Fat 14 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 18 g
Cholesterol 107 mg
Sodium 99 mg
Total Carbohydrates 5 g
Dietary Fiber 0 g
Sugar 4 g
Protein 25 g
Chef Seth Freedman

Since joining the PeachDish team in 2014 as culinary director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish culinary director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

METHOD

1
Please note the ribs have already been fully cooked, and the sauce in the bag is meant to be served with the meat. Place unopened bag in a pot large enough to hold it, and fill the pot with water to cover the bag. Take the bag out, and place the pot over high heat. When the water begins to simmer, reduce heat to low, return the bag to the pot and simmer 30 minutes to warm throughout.
2
While the ribs are warming, prepare your mise en place: Zest oranges. Halve oranges and squeeze juice into a bowl. Trim and finely chop green onions.
3
In a small bowl, combine orange zest, green onions and olive oil.
4
Carefully remove ribs bag from hot water. Empty pot. Cut a small opening in one corner of the bag, and carefully pour the sauce into the pot.
5
Add orange juice to the pot, and place over high heat. As soon as the sauce comes to a boil, remove from heat, and stir in butter.
6
Arrange ribs and sauce on a platter. Top with orange zest and green onion mixture. Enjoy!