Short Ribs with Mushrooms and Spring Vegetables – A Soul-Warming Feast

Ingredients

For the Marinade & Ribs:

• 1 (750ml) bottle dry red wine

• 1 medium leek (white and pale green parts only, chopped)

• 1 small onion (chopped)

• 2 carrots (chopped)

• 3 garlic cloves (smashed)

• 10 parsley sprigs

• 2 thyme sprigs

• 2 bay leaves

• 8 bone-in beef short ribs (about ½ lb each, trimmed of excess fat)

• Salt & freshly ground black pepper

• All-purpose flour (for dusting)

• 2 tbsp vegetable oil

• 2 cups chicken stock or low-sodium broth

• 2 cups beef stock or low-sodium broth

For the Sauce & Vegetables:

• 2 tbsp vegetable oil

• ½ lb shiitake mushrooms (stems removed, caps sliced)

• 2 large shallots (thinly sliced)

• 2 tsp fresh thyme leaves

• 1 garlic clove (minced)

• ½ cup dry red wine

• 2 tbsp chopped flat-leaf parsley (plus more for garnish)

• 20 red pearl onions

• 4 medium turnips (cut into wedges)

• 2 medium carrots (cut into sticks)

• 12 fingerling potatoes (scrubbed)

For Infusion:

• 1–2 tbsp cannabis-infused oil or butter (use less if higher potency; supplement with plain fat if needed)

• Recommended Base: Butter, olive oil, or coconut oil infused using ECRU Decarboxylator (THC: 30 mins | Infuse: 4 hrs)

Directions

Step 1: Marinate the Short Ribs (Overnight)

In a large bowl, combine red wine, leek, onion, carrots, garlic, parsley, thyme, and bay leaves. Divide ribs between two resealable plastic bags and pour marinade over them. Seal, place on a tray, and refrigerate overnight.

Step 2: Brown the Ribs

Preheat oven to 300°F (150°C). Remove ribs and pat dry. Strain out the veggies from the marinade.

Season ribs with salt and pepper, dust with flour. Heat 2 tbsp oil in a large skillet. Sear ribs in batches (about 3 mins per side until browned). Transfer to a large roasting pan.

In the same skillet, sauté the strained marinade vegetables for ~4 minutes. Add them to the roasting pan with the ribs.

Step 3: Braise

Pour the reserved marinade into the skillet, bring to a boil, skim foam. Add chicken and beef stock, scraping browned bits from the pan. Pour this liquid into the roasting pan over the ribs and vegetables. Cover with foil and braise in the oven for 3 hours, until meat is fork-tender.

Step 4: Prepare the Sauce

Remove ribs and strain braising liquid. Skim off fat and discard vegetables.

In a saucepan, heat 2 tbsp oil. Add mushrooms, season with salt and pepper, cover and cook until browned (5 mins). Add shallots and thyme, cook until soft (4 mins). Add garlic, cook 1 more minute.

Pour in ½ cup red wine, reduce over high heat until only 3 tbsp remain (~2 mins). Add braising liquid, boil for 5 minutes. Stir in 1–2 tbsp cannabis-infused butter or oil at the end, off heat, to preserve potency. Add chopped parsley.

Step 5: Blanch the Spring Veggies

Boil a large pot of salted water. Cook vegetables separately for best texture:

• Onions: 3 mins

• Turnips: 4 mins

• Carrots: 5 mins

• Potatoes: 12 mins

Trim and peel onions after boiling. Slice potatoes lengthwise for serving.

Step 6: Combine and Finish

Preheat oven to 350°F (175°C).

Remove bones from rib meat (optional). Place meat in the roasting pan. Add blanched veggies. Pour infused sauce over everything, cover with foil, and bake for 15 minutes, until heated through.

Garnish with more parsley before serving.

Pairing & Serving Tips

• Serve in shallow bowls with crusty bread

• Excellent pairing: Cabernet Franc or an herbaceous Bordeaux blend

• Store leftovers in the fridge for 3 days; reheat gently

What You’ll Need – Ingredient Overview

You’ll find the original recipe detailed above, but to infuse it properly, we’ll need to make two additions:

For Infusion:

• 1/4 to 1/2 cup cannabis-infused oil or butter (dosage explained below)

• Infusion Base Suggestions: coconut oil, olive oil, butter, or glycerin(Alcohol-based tinctures not recommended due to safety during cooking — low boiling point!)

The ECRU Decarboxylator can handle all of these options and more—whether you want to make a THC-rich coconut oil for your rib glaze or a mellow CBD butter for post-meal chill, the device makes it one-button simple.

Why Decarb Matters for This Dish

Before we even think about infusing our oil or butter into the final sauce, we have to decarboxylate. This is the essential first step to any edible-making adventure. Raw cannabis won’t get you high or provide therapeutic effects unless it’s been activated through decarboxylation—essentially converting THCA into THC and CBDA into CBD via heat.

The Science Bit (But Friendly)

Decarboxylation happens when cannabis is gently heated over time:

• THC Activation: ~240°F for 30–40 minutes

• CBD Activation: ~240°F for 60 minutes

With the ECRU Decarboxylator, this process is fully automated. Just grind your herb, toss it in, press the button, and wait. You’ll preserve cannabinoids and terpenes evenly thanks to:

• FDA-safe non-stick canister

• Airtight silicone smell-control lid

• Even heating that never scorches your stash

Infusing Your Cannabis Oil or Butter

Once your flower is decarbed, you simply add it to your fat of choice:

• Butter: Great for richness and blends seamlessly with the sauce

• Olive Oil: Earthy, healthier, and perfect for braises

• Coconut Oil: Long shelf-life and vegan-friendly

In the ECRU Decarboxylator, choose “Infuse” mode and wait 4 hours. Strain through cheesecloth or a fine-mesh strainer and store your infused fat. That’s it!

Let’s Talk Dosage

If you’re making this dish for 4 to 6 people and using 1/4 cup (4 tablespoons) of infused butter or oil, your dosage will depend on:

• Potency of cannabis (e.g., 20% THC)

• Infusion efficiency (ECRU keeps this high—around 80–90%)

Estimated Dose Per Serving (using 1/4 cup with 20% THC cannabis):

• 1 gram = 200 mg THC

• If using 3.5g: ~700 mg total THC

• Divided over 6 servings: ~116 mg per serving

That’s strong. I recommend starting with 1 tablespoon infused oil in the final sauce, then supplementing the rest with plain oil or butter. That brings you to around 29 mg per serving, a manageable dose for seasoned users. Always label and warn guests if serving infused food!

How to Incorporate the Infused Oil

Step 1: Make the Recipe As-Is

You’ll follow the original method up to the sauce stage, including marinating, braising, and skimming the sauce.

Step 2: Add the Cannabis Oil

When reducing your braising liquid with mushrooms, shallots, and garlic, stir in your measured dose of cannabis oil or butter at the end, just before serving. Keep it below 300°F to preserve potency.

Serving & Storing Your Masterpiece

After combining the tender rib meat, spring veggies, and that glossy infused sauce, you’re ready to plate. I love this in shallow bowls with crusty bread—perfect for sopping up the rich, herbal, wine-kissed gravy.

Store leftovers sealed in the fridge for up to 3 days. Cannabis infusion stays potent in the fridge, and flavor even improves overnight. Just don’t microwave—reheat gently on the stove or in a low oven.

Final Thoughts from a Fellow Herb Enthusiast

I often think about what Julia Child said:

Well, I say the only time to eat non-infused food is when your ECRU decarboxylator is still running.

The beauty of this dish is in its balance: rich but not heavy, infused but not overpowering. It’s food that makes you feel something—deeply satisfying in both body and mind. With a little science, a little love, and a great tool like the ECRU, you’re not just cooking. You’re crafting elevated moments.