Holiday Feast Kit with Braised Beef Short Ribs

Each Holiday Feast Kit serves 4 people and comes with ingredients for Braised Beef Short Ribs and 4 sides. Order multiple kits to feed a crowd! This season is filled with special occasions, and our Holiday Feast Kit is perfect for any of them – with a beautiful winter dinner of braised beef ribs in orange glace de viande (a sauce of concentrated beef stock and orange); herbed mashed potatoes made with buttermilk and garlic; roasted brussels sprouts garnished with pomegranate and pecans; honey-glazed carrots and sweet baby turnips; and a salad a winter lettuces and apple. With the main course precooked and packaged to heat and serve, the entire feast comes together in about an hour. Braised Beef Short Ribs with Orange Glace de Viande Tender beef in a rich sauce is perfect for a special celebration. Fresh orange juice added to the reduced beef stock gives it a festive twist. Buttermilk, Herb & Garlic Mashed Potatoes By cutting back on the butter and replacing it with buttermilk, we’ve managed to reduce the calories but keep all the creaminess. The buttermilk even adds a refreshing hint of tang. Honey-Glazed Carrots & Turnips with Lemon Both root vegetables, carrots and turnips complement each other nicely. A touch of honey brings out the sweetness in the carrots and balances the slight heat of the turnips. Roasted Brussels Sprouts with Pomegranate & Pecans The combination of green brussels sprouts and bright red pomegranate seeds is colorful and festive – and it tastes great, too. Take care when handling pomegranates; that antioxidant-packed, crimson juice can stain. We offer a video of two techniques for removing the edible seeds from the hull and membrane of the fruit; choose whichever way you like best. Winter Lettuces with Apple & Sherry-Shallot Vinaigrette While lettuce prefers cooler weather to grow, harvesting it in the dead of winter is a special treat reserved for warmer climates. In this salad, we relish in those greens, adding tangy mustard and a crunchy-sweet apple as pleasant memories of autumn.

Prep Time: 30 Min Cook Time: 30 Min No Added Gluten Seasonal Menu

About the Dish

Per Serving
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

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.

Holiday Beer

A holiday feast requires a special beer. With so many competing flavors on the table, a beer needs to bring its own unique qualities. For that reason alone we choose SweetWater Festive Ale, a spiced ale with generous use of cinnamon and mace. Only brewed one day a year, availability is rather limited, but it’s a beer worthy of adding to the holiday tradition. We suggest holding one bottle back for next year, to experience the difference a year of aging adds.

SweetWater Festive Ale

Grenache Blend - Cotes Du Rhone, France & Viognier - Sonoma Coast, California

There is a village called ‘Orange,’ in the Rhone Valley that is thought to be the place where duck a l’Orange originated. The classic pairing is a Chateauneuf-du-Pape rouge, or a classic GSM blend. Grenache blends often give notes of orange peel, red apple skin, and a peppercorn spice that make them ideal to pair with orange sauces. Because it is a red, the wine stand up to the rich beef. Between vegetables, hearty mashed potatoes, and citrus-based sauces, we need a wine that can unify all flavors. Viognier is pleasantly floral and textural. It has a balance of tropical and citrus notes that also get along with the herbaceous notes found in the vegetables.

Alain Jaume, Domaine Grand Veneur Reserve, Cotes du Rhone, France & Cline Cellars Viognier, Sonoma Coast, CA

METHOD

1
Braised Beef Short Ribs with Orange Glace de Viande Tender beef in a rich sauce is perfect for a special celebration. Fresh orange juice added to the reduced beef stock gives it a festive twist.
2
Buttermilk, Herb & Garlic Mashed Potatoes By cutting back on the butter and replacing it with buttermilk, we’ve managed to reduce the calories but keep all the creaminess. The buttermilk even adds a refreshing hint of tang.
3
Honey-Glazed Carrots & Turnips with Lemon Both root vegetables, carrots and turnips complement each other nicely. A touch of honey brings out the sweetness in the carrots and balances the slight heat of the turnips.
4
Roasted Brussels Sprouts with Pomegranate & Pecans The combination of green brussels sprouts and bright red pomegranate seeds is colorful and festive – and it tastes great, too. Take care when handling pomegranates; that antioxidant-packed, crimson juice can stain. We offer a video of two techniques for removing the edible seeds from the hull and membrane of the fruit
5
Winter Lettuces with Apple & Sherry-Shallot Vinaigrette While lettuce prefers cooler weather to grow, harvesting it in the dead of winter is a special treat reserved for warmer climates. In this salad, we relish in those greens, adding tangy mustard and a crunchy-sweet apple as pleasant memories of autumn.
6
Serve together, and enjoy! Happy holidays!

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