Cannabis-infused Recipe: Braised Short Ribs & Egg Noodles

4 ribs or 8 servings

• shallow dish or bowl
• large skillet
  
• aluminum foil
  
• plate
• stock pot
  

• ½ cup Aunt Sandy’s 10x Cannabutter
• 1 ½ pounds trimmed short ribs (4 ribs)
• 3 ¾ teaspoons salt, divided
• ½ teaspoon black pepper
• ½ cup all-purpose flour
• 2 tablespoons olive oil, divided
• ¾ cup chopped carrot (1 large carrot)
• ½ cup chopped onion (1 small onion)
• 8 ounces sliced Cremini mushrooms
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 3 quarts and 2 ½ cups water
• 8 ounces medium egg noodles
  

• Sprinkle beef evenly with ¼ teaspoon of salt and pepper.
• Coat the ribs with flour, rolling them in a shallow dish.
• Place a large skillet over medium high heat.
• Add 1 tablespoon of the olive oil to the pan and swirl to coat the skillet.
• Place the beef ribs in the skillet and cook 4 minutes or until browned, turning occasionally.
• Add 2 ½ cups water and scrape the pan to loosen browned bits and bring it to a boil.
• Cover, reduce heat, and let simmer for 1 hour and 45 minutes. Beef should be fork tender.
• Remove beef from the pan to a plate and cover with foil to keep warm.
  
• Remove cooking liquid, and save it for later.
• Now heat the skillet over medium heat. Add the remaining tablespoon of olive oil and swirl to coat.
• Add the carrots and onion and cook 4 minutes, stirring occasionally.
• Add the mushrooms and ½ teaspoon salt and the Cannabutter.
• Saute for 5 minute, stirring occasionally.