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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 graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.

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!