Using My Power for Good

The Bears are off this week and it was suggested that I create a menu to cause the Green Bay Packers to lose. Let me be clear, the Bears / Packers rivalry is alive and well in this kitchen. However, What Bears Eat is all about helping the Bears win and this blogger is going to stick to the positive. Anyway, the Packers are off this week as well.

In the meantime, I hope the Bears are enjoying a nice weekend with their families.

For those of you looking for something to warm you up as the first snow falls, here's a nice seasonal dinner.

Braised Short Ribs in Red Wine

Ingredients:

3 1/4 pounds beef short ribs

3 TB flour

1/4 tsp dried mustard

Salt/Pepper to taste

2 tsp olive oil

1/2 large onion, sliced

2 carrots cut into pieces

1 celery stalk cut into pieces

1 1/4 cloves of garlic, chopped

2 tsp rosemary

2 2/3 cups beef broth

1 TB butter

2/3 cup dry red wine

Directions:

1.  Mix flour, dried mustard, salt and pepper

2.  Dredge short ribs in flour mixture

3.  Heat olive oil

4.  In oil, brown short ribs on all sides

5.  Remove short ribs and set aside

6.  Cook onions in remaining oil till soft

7.  Add carrots, celery, garlic and rosemary - cook about 3 minutes

8.  Add butter and allow to melt

9.  Add broth and wine and bring to a boil

10. Return short ribs to the pot, bring to a simmer and cook 1 1/2 hours

Serve with mashed rutabaga, noodles, rice or mashed potatoes. Enjoy!

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