I love Sundays, for one reason, to cook. I try to make a few things that will last a few days to ease me into the work week. This week it was short rib pot roast and zucchini bread.
It was 80 degrees out today and I had planned a really heavy meal. No salads, nothing light, just plain heavy comfort food. It was delicious, as my two years old would say. She of course turned her tiny nose up to it at first.
The day started out lazily as pot roasts often do. A long time in the slow cooker with out any attention. Then Lola and I decided to use our huge zucchini from our CSA for bread. She got to mix the dry ingredients. This was her first official mothers helper job. She loved it! She stood on a chair and whisked the dry ingredients gently in a small glass bowl occasionally loosing control of the whisk and sprinkling flour on the chair and floor. She nibbled on the left over zucchini and even got to use a butter knife to cut the end parts up, something that amazes her to no abound. I was so amazed at how mature she is becoming. I was blown away at how much she is changing from a toddler into a little girl.
This is the lettuce we received in our CSA this week. We are trying our hand at cooking seasonally and bought a Vermont Valley CSA share. The farm is located in Blue Mounds, WI, about 25 miles away. We love it! We receive a share every other week which, for now, is enough. Occasionally we will get some veggies form the farmers market to supplement during the off week, but our family of three is really a family of two veggie lovers.
At last 6 hours later our Fountain Prairie short rib pot roast is finished. I server it over garlic mashed potatoes. Matt had two helpings which to me is gratifying enough.
4 lbs short ribs
4 C beef stock
1.5 C red wine
5-8 Carrots cut into thirds (No baby carrots!)
1 Large onion coarsely chopped
5-10 pearl onions (optional)
2 cloves garlic smashed
2 Tbs olive oil
1 Tbs tomato paste
1 Tbs balsamic vinegar
2 sprigs of fresh rosemary
Heat large skillet over med-high heat for a few minutes. Add oil, then ribs. Brown on all sides then place in preheated slow cooker. Use the same skillet to saute the vegetables starting with the chopped onions and carrots, then garlic. Add herbs, vinegar, tomato paste and beef stock. Bring to a simmer. Salt and pepper to taste and add this liquid and vegetables to the stock pot and let cook for 4-6 hours. Remove meat, and discard fat. Shred the meat and set aside. Remove the veggies from the liquid with a spider of a slotted spoon. Pour the remaining liquid into a high sided skillet and simmer over low until it thickens and reduced to desired amount. Add meat and vegetables back into the skillet to warm. Serve over egg noodles of mashed potatoes.