Red Eye Braised Short Ribs

Uncle Ray’s Food & Liquor

Red Eye Braised Short Ribs

With Mashed Potatoes, Carrots & Cornbread
Uncle Ray’s brings a slow braised beef short ribs that are fall off the bone tender into your home. Short ribs are braised in red eye gravy for a slight coffee note, and are served alongside creamy mashed potatoes and roasted carrots topped with parsley and dill. To accompany this rich and hearty dish is a side of cornbread with hot honey butter to slather on top.
Serves 2
•   Easy Prep
•   Ready in 20 Minutes



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Michael Angeloni

Executive Chef


  • 1 bag Short Ribs with Bacon and Onions
  • 1 bag Mashed Potatoes
  • 1 bag Marinated Carrots
  • 1 bunch Herb Pack, Parsley and Chives
  • 2oz Lemon Vinaigrette
  • 1 tray Cornbread
  • 2oz Hot Honey Butter


Make sure you’ve got 1 Large Pot, a Large Frying Pan, a Timer, a Spatula, a Chef’s Knife, and a Cutting Board. It’s also ideal to have a few staples on hand like Kosher Salt or Sea Salt and a Pepper Mill with Peppercorns. Now, let’s get cooking!


1. Fill a large pot with water and bring to a boil.

2. Once at a rolling boil, turn down to medium heat and place the bag of Short Ribs and Mashed Potatoes in the water.

3. Let simmer in the water for 15-20 minutes.

4. Turn on your oven broiler on high and position the rack 1 level down from the top.

5. Place a large skillet in the oven to preheat for 5 minutes.

6. Once pan is hot, carefully pull the pan out of the oven. Cut the bag of Marinated Carrots open and carefully add the contents of the bag into the pan and give the pan a shake.

7. Return the pan to the oven under the broiler. Cook the Marinated Carrots until lightly charred and cooked but not mushy (approx. 2-4 minutes) while constantly watching so as not to burn.

8. Remove the lid from the Cornbread and place in the hot oven on the lower rack for 5 minutes.

9. Wash and dry the Parsley and Chives.

10. Chop Herbs as finely as possible. Reserve.

  • Short Rib bag, hot and ready
  • Mashed potatoes bag, hot and ready
  • Carrots, roasted
  • Herbs, chopped
  • Vinaigrette
  • Hot Cornbread and soft Hot Honey Butter

1. Open the bag of Mashed Potatoes and portion onto 2 plates. Give a light mix if needed.

2. Open the Short Ribs and place 2 pieces onto each plate on top of Potatoes, then drizzle the sauce over while evenly distributing the onions and bacon.

3. Place half the Marinated Carrots off to the side of each plate.

4. Drizzle the carrots with the Vinaigrette then cover with Herbs and sprinkle a few Herbs over the meat.

5. Serve with Cornbread and Butter.

6. Enjoy!