This is such an easy dish that is such a soul food for me. I love this dish. Feel free to use broccoli, zucchini or spiralized potatoes instead of these Capellos Grain-Free pasta.
4-6 grass-fed short ribs
1 onion, cut into fours
4 bay leaves
2 tbs peppercorns
1 bunch of fresh thyme
Put all in crock-pot and cover with water or if you have frozen left over beef broth put that on top of it. Cook on low for 8-12 hours.
3 cups mushrooms, sliced
1 shallot, thinly sliced
4 cloves of garlic, chopped
4 tbs grass-fed butter
2 tbs olive oil
2 tbs potato starch
Salt and pepper
1 tsp each sage and thyme (you may like more, try this first than adjust)
Put butter and oil in a skillet over medium heat. Add the mushrooms and shallot. Cook for about 10 minutes or until the mushroom are browned. Add garlic and stir for 1 minute. Add potato starch and stir. Add 2 cups of the broth from the crock pot and simmer until it thickens. Season with salt and pepper. While this is simmering take the meat off of the bones of your short ribs. Put in the gravy.
Cook your Capellos noodles in boiling salt water.
While gravy is thickening make your over easy egg. I like to use grass-fed butter over medium high heat with salt and pepper.
Top your noodles with the meat and gravy and top that with your egg.