Braised Beef Short Ribs with Baby Carrots

This was a delicious meal in itself. I love that it's a one-pot recipe; all you need to do is pop the ingredients into the Dutch oven (or a regular pot would do), let it simmer away on the stove for a couple of hours, and you're set. I'll be trying this recipe sometime soon - pure comfort food! Recipe below is from our Head Chef Walter.

Ingredients:

6-8 beef short ribs (cut as ribs, not flanken style)

2 tbsp brown sugar

1 red onion

1 garlic bulb

soy sauce

black pepper

1 lb. baby carrots

Directions:

* Dry rub ribs with black pepper

* Put ribs bone-side up in a pot large enough so that each rib is on the bottom of the pot.

* Add sugar on top of ribs.

* Cut onion into big chunks about an inch on each side and throw in pot.

* Smash garlic cloves with flat side of cleaver and throw in pot

* Add soy sauce so that there's a thin layer of liquid. About 1/4 inch. Add a splash of water.

* Heat to a simmer. Liquid should rise from juice of onion.

* After about an hour, turn ribs so that all sides get an even coat. Check liquid level. Add a splash of soy sauce.

* After about another half hour to hour, add carrots. Then, continue cooking for another 30 minutes.

* Enjoy!