Today, the Packers vs. Bears game was a big deal for Dan (though he said the Bears would likely lose...and they did) just because of the historic nature of the event. Thus, I decided to show my enthusiasm through food. I made a little snack spread for him for during the game (it was a 2pm start) and a hearty dinner of braised short ribs and mashed potatoes. I thought with 2 big football games a rustic, somewhat old school, Sunday night meal was in order.
The first picture is of my short rib spread that I got from Fleisher's late Saturday afternoon.
The two above shots are the gorgeous "rainbow" carrots from the Breezyhill Farm Market. They not only look beautiful but they were delicious as well; I thought it was interesting that the ones that were purple on the outside were actually bright orange on the inside; these are the things I am learning by eating fresh from farm vs. uniformly from the supermarket.
--4 lbs beef short ribs (His calls for a flanken style (across the bone) or English style (parallel to the bone), noting that flanken are easier to deal with but slightly more fatty; I honestly have no clue what I used--I just asked the wonderful guy at Fleisher's for 4 lbs of short ribs and I used those!)
--Coarse salt and black pepper (used maldon salt here and fresh cracked pepper)
--3 cups zinfandel (I used a red version from Cali that my local shop recommended)
--1/2 cup sugar
--6 oz canned chopped tomatoes
--2 cups beef stock (JB's version calls for broth but Fleisher's has lovely stock)
--3 sprigs fresh thyme, picked off stem
--2 bay leaves
--3 oz canola oil
--1 large onion, diced (2 cups)
--2 medium carrots, diced (1/2 cup)
--2 stalks celery, diced (1/2 cup)
1. Season short ribs with salt and pepper; don't be stingy here. In a separate bowl, whisk together wine, sugar, tomatoes, beef broth, garlic, thyme, bay leaves, and a pinch of salt.