Chef Brooke Williamson
Brooke Williamson's short ribs, risotto and peas
Short ribs being cooked

Chef Brooke Williamson's Beef Short Ribs & Carrot Risotto

Regular price $169.00 USD
Regular price Sale price $169.00 USD

Chef Brooke Williamson is sharing a bite of springtime in this meal she’s crafted especially for World Chef. The foundation of this delectable dish is her braised short ribs, which are so tender you don’t even need a knife to slice into them. They’re nestled on top of her carrot risotto made with fresh carrots, carrot juice, and freshly grated parmigiano reggiano which will have your taste buds swooning. Some lemon buttered peas and pistachio gremolata add a bit of sunshine to everything (and you’ll want to add that gremolata onto everything else you eat, too). Thanks to Chef Brooke’s pre-made braised short ribs and par-cooked carrot risotto, this chef-made meal comes together in only 20 to 25 minutes.

Serves up to 4.

What’s In The Box?

  • 1 Package Braised Short Ribs
  • 1 Package Par-cooked Carrot Risotto
  • 1 Package Freshly Grated Parmigiano Reggiano
  • 1 Bottle Chicken Broth
  • 1 Bottle Carrot Juice
  • 1 Packet Butter for Risotto
  • 1 Package Fresh English Peas
  • 1 Packet Butter with Lemon Zest for Peas
  • 1 Lemon
  • 1 Package Pistachio Gremolata
  • 1 Packet Fresh Pea Tendrils

How it Works

Step 1: Unpack and Organize

First things first, use the “What’s In the Box?” list to make sure you’ve got everything you need. Next, set up your mise-en-place (French for "put in place") by unpacking each ingredient, so they’re ready for you when you’re ready for them. As you'll see, all the prep work has been done for you so you can plate this meal within 20 minutes or so.

Step 2: Watch and Cook-Along

Fire up your laptop, tablet, or mobile device and watch your Chef Session cook-along video directly at

Step 3: Enjoy with Your Friends and Family

It’s time to reap the rewards of your foodie efforts and taste the delicious meal you just made. Share your plate and tag us @myworldchef on all social channels and we’ll repost what you created!

About the Host

Chef Brooke Williamson

Chef Brooke Williamson

Brooke Williamson is a chef and restaurateur. In 2014, she and her husband, Nick Roberts, debuted a unique four-in-one-concept, Playa Provisions, featuring a grab-and-go marketplace, King Beach; an artisanal ice cream shop, Small Batch; a seafood dining spot, Dockside; and an intimate whiskey bar, Grain. During her day-to-day operations, she works alongside Roberts, creating new menus and running the front and back of house. Brooke’s accolades include being the youngest female chef to ever cook at the James Beard House, winning Top Chef Season 14 in Charleston, and most recently, being crowned the first winner of Food Network’s Tournament of Champions. You can find her as a recurring judge on Food Network’s Guy’s Grocery Games and BBQ Brawl. Chef Brooke is a World Chef Partner and Mission Chef who is guiding the partnership with No Kid Hungry.