Beef Short Ribs and 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. AIP doesn't have to be tasteless with this offering.
Grass-fed beef short ribs, cauliflower, onion, grass-fed beef bone broth, mushrooms, coconut milk (organic coconut, purified water), extra virgin olive oil, garlic, organic balsamic vinegar, nutritional yeast, red palm oil, thyme, rosemary, organic parsley, sea salt, bay leaves, arrowroot

Thawing: Must be received and stored frozen until “best-by” date. Can be held refrigerated for up to 3 days prior to consumption. Reheating: Remove container from freezer and defrost in refrigerator. Oven - Preheat oven to 350°F. Remove film from container. Cover with foil and place on cookie sheet. Heat for 18-20 minutes until hot all the way through (155°F). 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. Trays are not toaster oven safe.

beef short ribs
1 serving per container
Serving size: 12 oz (340g)

Calories per serving - 570
Total Fat 39g, Saturated Fat 20g, Trans Fat 0g, Cholesterol 110mg, Sodium 260mg, Total Carb. 14g, Fiber 3g, Total Sugars 4g, Protein 41g, Vitamin D 0%, Calcium 4%, Iron 30%. Potassium 8%