One Rib Short of a Win

Last week's game had me on the edge of my seat. There were mistakes and there were some glorious  plays even before the amazing comeback to tie the game.

Chase Daniel showed true Bears grit. Nagy called some amazing plays and Kyle Fuller continues to be an intercepting force to be reckoned with. Last week I decided to cook for Chase Daniel. Coming from a wealthy Texas community I knew we needed some beef. Perhaps I should have gone with a big, thick Texas-size Rib Eye. Instead I made delicious Short Ribs. They just weren't enough. 

This week I'll put the culinary focus on Kyle Fuller who hails from Maryland. Football is apparently in his genes. His three brothers are also current or former NFL players. Wearing Shaun Gayle and Devin Hester's #23, Kyle has some big shoes to fill. Let's help him by preparing a nice Maryland dinner tonight.

One Rib Short of a  Win

Ingredients: 
1/2 Cup Olive Oil
2 TB Butter (Divided)
4 LB Beef Short Ribs with the bone
Salt,, Pepper and Dry Mustard to taste
1 Cup Flour
2 Cups Chopped Onion
1 Cup Chopped Celery
1 Cup Chopped Carrots
2 TB Minced Garlic
3 Bay leaves
1 TB Dried Thyme
1 Cup Red Wine
8 Cups Beef Stock


Directions:
1.   Put flour, salt, pepper and dry  mustard in a zip lock bag. Add ribs and shake. Dispose        of the extra flour.
2.   Heat oil and 1 TB butter in a large pot.
3.   Brown the ribs on all sides - Set aside.
4.   Add onions to the pot and saute for 2 minutes.
5.   Add carrots and celery and saute for 1 more minute.
6.   Season with salt, pepper, garlic, bay leaves and thyme. Cook 1 more minute.
7.   Deglaze the pot with red wine, scraping up all the bits on the bottom.
8.   Add ribs and remaining TB of butter. Bring to a boil, reduce heat to low and simmer          for 2 hours or until the sauce thickens.

Serves 6

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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