Cooked Short Ribs & Pot Roast
Add an easy touch of comfort to your fall and winter
menus with these hearty proteins. These items are cooked perfectly and have no yield loss. The pot roast is blanketed with a porcini mushroom sauce and pairs perfectly with our fresh-cut root vegetable blend. Craft beer is used in the sauce for the succulent roasted short ribs, paired with labour-saving halved Brussels sprouts and trimmed radishes.
Both recipes are presented with rich, flavourful au jus in elegant white Porcelana oval platters from World Tableware, complemented by Kya dinner forks and solid-handle dinner knives by Chef & Sommelier.
