Try this delicious recipe on the menu at 400 Brant this summer, while sitting under the stars on their new patio, The Garden!

INGREDIENTS

• 3 beef short ribs, cut into 2-inch pieces
• 1 lb carrots, peeled and chopped
• 1 lb celery, diced
• 1 lb white onion, diced
• 3 oz garlic, crushed
• 2 bay leaves
• 2 litres of beef stock
• 1 bottle (473 ml) pomegranate juice
• Salt and pepper to taste

Season your short ribs with salt and pepper. In a hot skillet, sear them until golden brown. Remove from the skillet and set aside.
Add the carrots, celery, onion and garlic to the skillet and saute until golden brown. Remove from the skillet and set them aside.
Deglaze the pan with the pomegranate juice, and allow it to simmer and reduce by about 25%. Then add the beef stock and bring to a simmer.
In a large roasting pan, add the ribs, the vegetables and the stock, ensuring that the ribs are fully submerged. Cover with foil and bake in the oven for approx. 3
hours at 300 degrees F
Once cooked, remove the ribs from the roasting pan and remove the bones. Continue to simmer the remaining sauce until it is reduced by a further 75%. Strain the sauce if desired, and season if necessary.
To serve, add back the meat from the ribs, and serve with potato gnocchi or garlic mashed potatoes. This should be sufficient for 3 generous portions.