Boneless Braised Beef Short Ribs

Stovetop
Hold at a frozen state 0-15°F until time of use. Thaw under refrigeration for approximately 12-24 hours at or below 40°F. Place thawed bag in a pot of boiling water or steamer; heat to an internal temperature of 165°F. Heat time varies by product (13-25 minutes); bone-in cuts on the higher end) Remove meat portion onto serving plate, close top of bag and shake to emulsify the remaining sauce. For best results, heat from thawed state. To heat from frozen state, add 4-9 minutes to heat time.

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).