Braised Prime Beef Short Rib Three Course Dinner

Chef Adrianne’s 24-Hour Braised Short Rib, which made Thrillist’s 50 Things You Have to Eat Before You Die list, is cooked low and slow, until the meat is fork tender. The secret to its deliciousness lies in the braising process, which allows the beef to meld with garlic, herbs, tomato, and wine. This upscale dinner for 2 or 4 people pairs the short rib with whipped sweet potato and includes Adrianne’s French onion soup as an appetizer and her giant cinnamon buns with cream cheese frosting for dessert!

Chicago-born chef Adrianne Calvo opened her first restaurant, Miami’s acclaimed Chef Adrianne’s Vineyard Restaurant and Bar, at just 22 years old. In the more than 15 years since then, Adrianne has made a name for herself as one of the country’s most exciting chefs, with three additional restaurants, six cookbooks, an Emmy-nominated YouTube series, and appearances on shows including “Chopped,” “Beat Bobby Flay,” and “The Today Show.” And now, Chef Adrianne’s most famous dishes are shipping nationwide!

MORE DETAILS

This package includes your choice of a Braised Prime Beef Short Rib Three Course Dinner Kit

Options Include

Dinner for 2

• Braised Short Rib (1 lb.)
• Whipped Sweet Potato (18.8 oz.)
• Au Jus Sauce (9 oz.)
• French Onion Soup (1 Qt.)
  • 2 servings Croutons (each approx. 1 oz.)
  • 2 servings Dry Parsley (each approx. 12 grams)
  • 2 servings Provolone Cheese (3 slices)
• 1 Giant Cinnamon Roll (approx. 6″)
  • Cream Cheese Frosting (approx. 4 oz.)
  • Each cinnamon bun serves 2 people, measures approx. 6″ and weighs just under 1 lb.

Dinner for 4

• Braised Short Rib (2 lbs.)
• Whipped Sweet Potato (37.6 oz.)
• Au Jus Sauce (18 oz.)
• French Onion Soup (2 Qts.)
  • 4 servings Croutons (each approx. 1 oz.)
  • 4 servings Dry Parsley (each approx. 12 grams)
  • 4 servings Provolone Cheese (3 slices)
• 2 Giant Cinnamon Rolls (each approx. 6″)
  • Cream Cheese Frosting (approx. 8 oz.)
  • Each cinnamon bun serves 2 people, measures approx. 6″ and weighs just under 1 lb.

INSTRUCTIONS / STORAGE

• Chef Adrianne Calvo Ships Tuesday-Friday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• Items ship fresh with ice packs.
• Upon arrival, store items in the refrigerator for up to 3 days or up to 1 month in the freezer.
• Cream cheese frosting should kept refrigerated until ready to serve. It can also last in the refrigerator for up to 5 days or in the freezer for 1 month.

To Serve

Braised Short Rib

• If frozen, allow to thaw in the refrigerator overnight.
• Once thawed, place in a medium stock pot.
• Over medium low heat, simmer short rib for 20 minutes with braised short rib sauce (already mixed with the short rib). May add water to loosen if desired.
• Serve and enjoy!

Au Jus Sauce

• Warm in a saucepan for 5 minutes on medium heat.

Sweet Potato Puree – Oven

• Preheat oven to 400°F.
• Place sweet potato in an oven-safe dish and cover.
• Heat for approx. 10-15 minutes.
• Serve and enjoy!

Sweet Potato Puree – Microwave

• Place sweet potato in a microwave-safe bowl.
• Microwave on high heat for 1 minute, and 30-second increments until fully warmed.
• Serve and enjoy!

French Onion Soup

To create an ooey-gooey, provolone masterpiece like Chef Adrianne’s French Onion soup photos, follow these instructions!

• Allow items to thaw at room temperature for 1-2 hours.
• Preheat oven to 400°F.
• Place croutons on a baking sheet and bake for 10 minutes.
• For best results, pour soup into a 5-6″ diameter bowl.
• Add toasted croutons to soup bowl.
• For best results, top with provolone cheese so that it sits on top of the 5-6″ diameter bowl, above the soup.
• For best results, Broil on high or bake at 500°F for 2-4 minutes.
• Garnish with parsley, serve and enjoy!

Cinnamon Roll

• Allow tray to come to room temperature.
• Preheat oven to 350°F.
• Remove cover and place tray in preheated oven.
• Heat for 5-10 minutes, to make sure the caramel on the bottom of the tray is fully melted.
• Flip the tray upside down to reveal the melted caramel.
  • Note: If the caramel needs more time to melt, it’s okay to put back in the oven for another 2-3 minutes.
• Top the cinnamon roll with a generous amount of frosting (enough to coat the top so that each bite has some frosting).
• Enjoy!

Ingredients

• French Onion Soup – Unsalted Butter, Yellow Onions, Thyme, Crushed Red Pepper Flakes, Light Soy Sauce, Brandy, Beef Stock, Chicken, Stock, Cornstarch, Brown Sugar, Unsmoked Provolone Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes)
• Cinnamon Roll – AP Flour, Granulated Sugar, Butter, Eggs, Milk, Brown Sugar, Yeast, Salt, Cinnamon, Corn Syrup, Vanilla Extract
• Cream Cheese Frosting – Butter, Cream Cheese, Powdered Sugar, Vanilla Extract
• Short Rib – Beef Short Rib, Garlic, Tomato Paste, Black Pepper, Oregano, Beef Stock, Red Wine, Crushed Red Pepper Flakes
• Whipped Sweet Potato – Sweet Potato, Heavy Cream, Cream Cheese, Garlic Salt, Brown Sugar