|30.00||oz||Beef short ribs , boneless, 3 oz. pieces|
|80.00||oz||Knorr Red Wine Flavored Demi-Glace Sauce Mix 8 x 16 OZ , prepared|
|1.25||cup||Knorr Ready-To-Use Jamaican Jerk Sauce 4 x 0.5 GA|
|25.00||oz||Tenderloin , beef, 1.25 oz pieces|
|30.00||oz||Spinach , cleaned|
|1.50||tbsp||Garlic(1) , minced|
|1.50||tbsp||Onions, shallots , minced|
|40.00||oz||Asiago Potatoes, prepared|
|Kosher salt and black pepper to taste|
1. Sear shortribs in oil. Remove and deglaze pan with wine. Reduce wine au sec. Return shortribs and add demi-glace and jerk sauce to cover 2/3 up the ribs. Bring to a simmer and cover.
2. Place in 325 degree oven for 1 1/2 hours, turning occasionally.
3. Saute garlic and shallots in saute pan with olive oil. Add spinach and saute until spinach is wilted.
4. Serve with beef tenderloin seared medium rare, asiago potatoes and spinach.