Boneless Braised Beef Short Ribs
Keep frozen until ready to use. Thaw in the fridge overnight.
Stovetop: Place the thawed bag in a pot of boiling water or in a steamer over boiling water. Heat the bag for 20 minutes, until internal temperature is 165F. If you don't have a thermometer, the food should be heated through after 20 minutes. It is fully cooked, so there is no danger. Remove the bag onto a serving plate, and give the bag a good shake to mix sauce. Open bag carefully and pour onto plate.

Boneless Braised Beef Short Ribs
Fully Cooked Boneless Beef Short Rib, Veal Demi-Glace (Water, Roasted Veal Bones, Carrots, Celery, Onions, Tomato Paste, Parsley Stems, Garlic, Rosemary, Thyme, White Peppercorns, Bay Leaves) Demi-Glace Sauce Mix (Food Starch-Modified, Dried Beef Stock, Dextrose, Beef Fat, Salt, Tomato Powder, Autolyzed Yeast Extract, Gelatin, Caramel Color, Onion Powder, Beet Powder, Xanthan Gum, Artificial Wine Flavor, Garlic Powder, Mushroom Powder, Citric Acid, Extract Of Carrot, Disodium Inosinate, Disodium Guanylate, Spice Extractive, Polysorbate 80 (An Emulsifier)). Seasoning Mixture (Kosher Salt, Black Pepper).