Short Ribs & Mushroom Pappardelle

Gently Braised Boneless Short Ribs, Finished with a Creamy Portabella Sherry Pasta Sauce!

Chef Seares and Cooks the ribs low and slow overnight with Red wine, Sherry, House Veal Stock and Mirepoix.  He Then Separates the Beef from the braising liquid and Reduces the juices into a rich and creamy Pasta Sauce With Portobello and Pappardelle Pasta.  Roasted Caramelized Pieces of Butternut Squash finish off this Savory  Delight!
490 Calories / 21g Fat / 38g Carbs /31g Protein
*Macros based on 1 Serving which is Lunch Size- double for Dinner Size.