Beef Short Ribs with Mushroom Gravy and 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.
grass fed beef short ribs
24 hour beef bone broth
Native Forest coconut milk (organic coconut, purified water) *BPA free cans, No Guar gum 
extra virgin olive oil
balsamic vinegar
nutritional yeast
red palm oil
organic parsley
sea salt
bay leaves

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.**