Tender beef short rib, slow-braised in a rich red wine and tomato glaze until fall-apart soft, served over creamy whipped mashed potatoes. The sauce is built from scratch with seared beef, mirepoix, fresh thyme, and a splash of apple cider vinegar for a little depth. Hearty, warming, and ready in minutes with zero cooking or cleanup on your end.

Beef chuck, beef stock, Yukon Gold potatoes, carrots, onion, celery, heavy cream, tomato paste, butter, garlic, red wine, apple cider vinegar, Worcestershire sauce, sunflower oil, brown sugar, corn starch, parsley, thyme, bay leaves, kosher salt, black pepper, white pepper.

Milk, fish, sulphites.