Eat Well Recipe
2 lbs of grass-fed short ribs 1 box of organic beef broth Place in crock pot and simmer on low for 4-6 hours
1 head of cauliflower
3 cups of your favorite green vegetable (green beans, broccoli, asparagus…)
30 minutes before eating turn off crock pot, remove juice and put in a saucepan. Bring to a boil. In a separate container add 2tbs of gluten-free flour to 1/4 cup of water. Add that to the boiling broth. Whisk until thick. Add 1 tbs of rosemary, thyme and sage.
While the gravy is thickening steam the broccoli and greens until tender. Once tender remove greens and top with 2 tbs of grass-fed butter, season with salt, cover and set aside. Take cauliflower and puree with 2 tbs of butter and season with sea salt, you may need to add a little liquid to make it smooth.
Plate: short rib, cauliflower puree, side of greens topped with gravy. Enjoy!
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