The main event of this meal kit are boneless beef short ribs that have been braised for six hours! They’ll arrive with a rich red wine reduction to drizzle on top, and side dishes of fingerling potatoes and succotash made with Brentwood corn and baby bell peppers. This is some seriously fine dining!
Tyler Florence is more than just a Food Network star: he’s also a ridiculously talented chef, and his Wayfare Tavern is one of San Francisco’s most beloved restaurants. Since opening in 2010, its elevated comfort food has kept the crowds coming, but there’s no need to travel to San Francisco to try it: all you have to do is heat it up and dig in.
This package serves 4 people and includes:
- 4 Braised Boneless Short Ribs with Bordelaise Sauce (each 6 oz.)
- 2 lbs. Brentwood Corn and Baby Bell Succotash
- 2 lbs. Fingerling Potatoes
- 1 Pot Clamp for easy prep
- Onion, Garlic, Carrots, Celery, Red Wine, Chicken Stock, Corn, Bell Peppers, Butter, Thyme, Tomato, Fennel, Parsley
Instructions / Storage
- Short Rib Dinner ships with ice packs
- Ice packs may thaw in transit
- Upon arrival remove from the packaging and reheat, refrigerate, or freeze
- May be stored in the fridge for 2 days or frozen for up to 1 month,
- Preheat Oven to 350
- Heat a 4-6 qt pot with water. Bring to simmer.
- Place the sealed Short Ribs (bag and all) in the pot of simmering water
- Included in the kit is a pot clamp to hold the bag in place
- Cook the short ribs 10 minutes
- After 10 minutes place the sealed bag of Succotash in the water along with the short ribs
- Cook for 10 more minutes
- Remove Potatoes from their bag and place on a baking sheet
- Place in the oven at the same time as the vegetables and cook for 10-12 minutes
- Once the timer is done carefully cut open the bag of short ribs
- Drain the sauce and set aside
- Next cut open the vegetables
- To finish, divide the succotash into 2 portions and place in the middle of the plate
- Next divide the roasted potato’s in 2 and place next to the succotash
- To finish the dish place the short rib atop the vegetables and potatoes and drizzle with bordelaise.
- Wayfare Taven ships Monday-Friday of each week
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