reheating instructions
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Partially remove lid.
Microwave on high, from cold, for 2 minutes.
Allow to sit for 2 minutes and then microwave for 2 more minutes.
Top with salsa verde as desired.

Partially remove lid.
Microwave on high, from cold, for 2 minutes.
Allow to sit for 2 minutes and then microwave for 2 more minutes.

Partially remove lid.
Remove dressing container.
Microwave on high, from cold, for 2 minutes.
Allow to sit 2 minutes with lid on.
Dress with vinaigrette.

Partially remove lid.
Remove sauce container.
Microwave on high, from cold, for 2 minutes.
Allow to sit for 2 minutes and add sauce then microwave for 2 more minutes.

Partially remove lid.
Microwave on high, from cold, for 2 minutes.
Stir and microwave for 1 more minute.

Partially remove lid.
Remove sauce container.
Microwave on high, from cold, for 2 minutes.
Replace lid and allow to sit for 2 minutes.

Partially remove lid.  Remove lemon.
Microwave on high, from cold, for 2 minutes.
Stir and microwave for 1 more minute.
Top with lemon juice if desired.

Partially remove lid.
Remove dressing container.
Microwave on high, from cold, for 2 minutes.
Add vinaigrette and microwave for 1 more minute.

Remove from bag and cook/char on grill to desired doneness
(Shortrib is already pre-cooked to a medium rare to medium doneness).
Allow to rest 10 minutes, slice and serve.

Partially remove lid.  Remove chimichurri.  Microwave on high, from cold, for 2 minutes.  Stir and microwave for 1 more minute.  Top with chimichurri.

Top with BBQ vinaigrette as needed.

Bake in oven at 375 for 4 minutes(with fan) to 8 minutes (without fan).

Remove cake from fridge and allow to sit at room temperature for 10 minutes.  Bake at 375 for 2 minutes(with fan) to 4 minutes(without fan) or to desired doneness.

Bake at 375 for 10-12 minutes depending on desired crispness.