Beef Short-ribs with Mushroom Gravy with Cauliflower "Polenta"


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Our new Beef Short-ribs are melt in your mouth delicious. Topped with a savory mushroom demi-glace this dish is near perfection. But wait, there's more! A new creation from our kitchen is a grain free Cauliflower "Polenta". This creamy cheesy "polenta" is satisfying and hearty and perfectly compliments the tender braised short ribs.
Beef Short Ribs with Mushroom Gravy with Cauliflower "Polenta"
  • grass-fed beef short ribs
  • cauliflower
  • onion
  • 24 hour beef bone broth
  • mushrooms
  • Native Forest coconut milk (organic coconut, purified water) *BPA free cans, No Guar gum 
  • extra virgin olive oil
  • garlic
  • balsamic vinegar
  • nutritional yeast
  • red palm oil
  • thyme
  • rosemary
  • organic parsley
  • sea salt
  • bay leaves
  • arrowroot
  • Receiving and Storage:  Must be received and stored frozen until “use-by” date. May be held refrigerated up to 3 days prior to reheating and consumption.

    Tray is both oven and microwave safe.  

    Reheating instructions:  Remove tray from freezer and defrost overnight in refrigerator.  Preheat oven to 350F. Remove film from tray and cover with foil.  Put tray on cookie sheet and heat for 13-15 minutes until hot all the way through. Microwave: Pull back film to vent and heat on high for 3 minutes until hot all the way through.  Stovetop: Pour contents of tray into a skillet and heat over medium heat for 3-5 minutes stirring occasionally, until hot all the way through.

    **Our trays are not toaster oven safe.**

    Beef Short-ribs with Mushroom Gravy with Cauliflower "Polenta"
    Servings per package - 1
    Calories per serving - 570
    Calories from Fat 360, Total Fat 39g, Saturated Fat 20g, Trans Fat 0g, Cholesterol 110mg, Sodium 260mg, Carbohydrates 14g, Dietary Fiber 3g, Sugars 4g, Protein 41g, Vitamin A 30%, Vitamin C 70%, Calcium 6%, Iron 30%